Author Archive
Slow Cooker Baked Beans
I made this on 16-17 Oct 2018. Everything went into the slow cooker at 6 pm on the 16th, set to Low and cooked overnight. At 4 am on the 17th, 10 hours later, I have to say these are good! I forgot to add the ketchup, not even noticed, excellent beans, better than anything out of a can. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 500 grams dry Great Northern beans, soaked 6-8 hours, (1 lb)
- 1 onion, diced
- ½ cup brown sugar, packed
- ⅓ cup ketchup
- ½ teaspoon mustard powder
- 250 grams bacon, chopped into 1 inch pieces, (8 oz)
- ¼ cup molasses
- 1 teaspoon salt
Instructions
- Bring beans to a boil for about 5-10 minutes in large pot with plenty of water. Then simmer on low until nearly soft, about 40 to 50 minutes. Drain and place beans in your slow cooker. OR as I did, I cooked the beans in my slow cooker.
- Add all other ingredients to the slow cooker.
- Give it a mix to get everything distributed in the beans.
- Cover and cook on Low setting for 10 hours or High setting for 5 hours. Stir occasionally. One hour before finished, if there is too much liquid in the pot, leave the lid off until the liquid is to your liking. Serve or use in other recipes as needed.
Notes
Shortcut: Great Northern Beans (Pressure Cooker).
Used in Recipes Listed on this Site:
- Anastasia's Best-ever Baked Beans.
- Cowboy Stew, made it, GO-TO recipe.
3 Ingredient Slow Cooker Hawaiian Chicken
Sounds really good. The original recipe called for canned pineapple, I will state and use fresh pineapple (this is Thailand, we do grow them down here in the south). Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 chicken breasts, boneless and skinless
- 1 cup fresh pineapple, chopped
- 2 cups BBQ sauce, OR make from a shortcut on this site
Instructions
- Lightly grease your slow cooker with butter, then add the chicken. Mix the BBQ sauce with the pineapple and pour that over the chicken, cook on Low setting from 6 to 8 hours or High setting for 3 to 4 hours.
- When cooked through, remove with slotted spoons and serve with rice, spoon some of the sauce over the chicken.
Notes
Chicken breast costs about 60 Baht/kilo. 4-6 breast might be a kilo. For 4 servings this is about 44 cents per serving, less with 6 servings (6 chicken breasts). Make the BBQ sauce shortcut for additional savings.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Roasted Rosemary Chicken & Potatoes
This sounds very good but fresh rosemary, I would never find that down here so I will go with dried.
Ingredients
- 4-6 chicken thighs, skin on, bone in
- 8 cloves garlic, see Step 1
- dried rosemary, as needed
- 1 lemon, zest plus 2 tablespoons of lemon juice
- 2 tablespoons olive oil
- 3 potatoes, cubed
- salt and pepper, to taste
Instructions
- Preheat your oven to 220 C.
- For the garlic, cut off each end of the cloves, lay the side of knife on a clove and smack that with the heal of your hand. Don't try to crush the clove, just smash it a bit, this does 2 purposes for you. 1, the skin is lifted and is easily removed, and 2, smashing yet leaving the clove intact releases the oil for flavor in your recipe. Place the prepared cloves in a small bowl.
- Take your lemon and zest it, then squeeze out the juice, you want 2 tablespoons of juice, no seeds. Place the zest and juice in the bowl with the garlic.
- Into the same bowl, add the olive oil and salt and pepper to taste and mix together. Add the cubed potatoes and thighs to a large bowl, and drizzle in the mixture from the small bowl, use your hands to toss and coat the chicken and potatoes. Take the thighs out and set aside. Pour the potatoes, into a baking dish, lightly sprinkle some dry rosemary on the potatoes. Place the thighs skin side up on top of the potatoes, and pour any remaining liquid from the large bowl over the chicken. Sprinkle each piece of chicken with rosemary to your liking.
- Place in the oven for 40 minutes or until the chicken is golden brown and cooked through. Serve.
Notes
Chicken thighs cost about 71 Baht/kilo, 4-6 would be less than a kilo but I will go with 70 Baht. For 4 servings, this is about 51 cents per serving, less for 6 servings, good value.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Ultra Creamy Mac & Cheese (Slow Cooker)
This is by far the best Mac & Cheese I have ever made, and actually, a low cost meal as well. This is a slow cooker recipe. Link to the shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 cups dry macaroni, any bite size pasta works here
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- 1 can condensed cream of chicken soup, Shortcut
- ½ cup sour cream, Shortcut
- ½ cup mayo
- ½ teaspoon course ground black pepper
- 4 cups Cheddar cheese, shredded, (500 g / 1 lb)
Instructions
- In a pot of boiling water, cook the macaroni until just near tender, do not over cook, basically under cook it by a minute or so. Drain and rinse under cold water, the cold water will stop the cooking process. Add the pasta to your slow cooker.
- Add the onion powder, mustard, soup, sour cream, mayo, and black pepper to the slow cooker.
- Give the slow cooker a stir to mix everything together.
- Add the cheese and mix that in.
- For a Variant, I added to the slow cooker about 500 grams (1 lb) of cheese stuffed smoked sausage that I had sliced.
- Mix the sausage in. Cook on Low setting for 3 hours.
- Stir once or twice during the cooking but quickly so not all the heat is let out of the cooker.
- Serve and enjoy.
Notes
High cost per serving, but well worth it. The cheese is the costly part here, 180 Baht/250 gram block, two blocks are needed at 360 Baht. For 6 servings, this is about 1.88 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Sour Cream.
Variant: 1. Add cubed ham or smoked sausage, highly recommended!
Oven Baked Har Jiong Gai
This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Ingredients
- 1 kilo chicken wing drummets, drummets or midle sections
- 2 tablespoons Shaoxing wine, optional
- 2 tablespoons shrimp paste
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground white pepper
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.
- Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.
- Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.
- Remove and serve with a chili or Sriracha sauce for dipping.
Notes
Chicken middle wing pieces run about 123 Baht/kilo, drummets run about 79 Baht/kilo. Easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Bean Burritos
This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Ingredients
- leftover BBQ Beans & Weenies
- bacon, use 2-4 strips per burrito
- cheese, shredded, Cheddar, Edam, Mozzarella all work well in this
- flour tortillas, 8 inch or 12 inch will work well
Instructions
- Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
- In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
- Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
- Then add a scoop or so of beans and weenies.
- Top with cheese of your choice.
- Roll up and place on a plate and serve.
Notes
Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.
Main recipe used: BBQ Beans & Weenies.
My own recipe.
Teriyaki Marinade II
This is from a good friend, and is very good, just a doctored up Teriyaki sauce from a bottle. I marinated a bunch of chicken legs in this for about 30 hours, excellent and very well received by the Thai family.
Ingredients
- 2 parts Teriyaki sauce
- 1/2 part soy sauce
- fresh garlic, crushed, amount is up to you
- course ground black pepper, amount is up to you
Instructions
- Mix everything together. Place your meat in a large zip lock bag pour in the sauce and squeeze out all the air and seal the bag, squish everything around to coat all the meat and place in the fridge. How long you marinate is up to you, 1-2 hours minimum, but for great flavor, go up to 24+ hours, then grill.
Notes
Low cost.
Provided courtesy of good friend, David McAllister.
United States.
United States.
Teriyaki Marinade I
This is the basic home made Teriyaki marinade for marinating chicken, beef, or pork before grilling. Sounds very good. Made with everyday products you will have on hand.
Ingredients
- 1 cup soy sauce
- 1 cup water
- 3/4 cup sugar
- 1/4 cup Worcherstershire sauce
- 3 tablespoons vegetable oil
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon fresh ginger, grated
Instructions
- Combine all ingredients in a medium bowl. Stir gently until sugar is completely dissolved. Use immediately or store in refrigerator, covered for 6-7 days after preparation.
- Marinate beef, pork and lamb for 4-24 hours. Chicken and other poultry for 2-12 hours. Fish, seafood and vegetable and meat substitutes for 1 hour.
Notes
Low cost.
Adapted from an internet recipe.
White Bean & Ham Soup
This, sounds wonderful! You can use canned beans or dry beans that you cook the day before. You can use an immersion blender, a regular, or just a potato masher if like a chunkier soup. On my to cook list for sure! If using dry beans, you need to plan ahead to cook the beans the day before. It may seem odd to slow cook cooked beans but it is the blend the flavors.
Ingredients
- 750 grams dry Great Northern beans, cooked the day before
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 cup carrot, diced
- 2 stalks celery, import, diced
- 2 cloves garlic, smashed and minced
- 1 1/2 cups cooked ham, diced
- 3 cups chicken stock, fresh or from powder
- 1 bay leaf
- salt and pepper, to taste
Instructions
- In a non stick skillet over medium heat with the olive oil, add the onion, carrot, and celery and cook until tender, then add the garlic and diced ham and cook for about 1 minute, the pour this into your slow cooker. Then add 1/2 of the beans, chicken stock, bay leaf, and salt and pepper to taste to the slow cooker. Mix this, cover and cook on Low setting for 4 hours.
- At 4 hours, remove the bay leaf and you can do one of three things, immersion blend, use a mixer to blend, or just use a potato masher to mash the beans in the slow cooker. My vote is potato masher but I will see when I make this. Add the remaining beans, cover, and cook for another 1-2 hours. Serve.
Notes
This is low cost and less than $1 per serving, either using a ham bone, or using thick cut ham slices from Makro (that is what I will be doing).
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
Creamed Corn (Slow Cooker)
When I think of creamed corn from a can, I think mush, I liked it but it is mush. Every recipe I have seen on the internet is corn in a cream sauce, and this recipe was highly recommended by the reviews alone, so I am going to list it here.
Equipment
- Slow Cooker
Ingredients
- 4 cups frozen corn, or canned corn, drained
- 250 grams Cream cheese, softened, cut into 1 inch cubes, (8 oz)
- ⅓ cup heavy cream
- ¼ cup butter, cut into cubes
- 2 tablespoons sugar
- ½ teaspoon black pepper
- pinch salt, to taste
Instructions
- Put all the ingredients in your slow cooker and stir, cover and set to Low setting for 4 hours. Stir occasionally to ensure the Cream cheese is fully melted and combined into the sauce. This will keep well on the Low setting or warm setting for about an hour. Serve as a side.
