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Slow Cooker Honey Garlic Chicken
November 26, 2016 Lee
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Slow Cooker Honey Garlic Chicken

Sounds really good, thick sauce, perfect for rice or noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1/2 cup soy sauce, low sodium if you can find
  • 1/3 cup honey
  • 1/3 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, smashed and minced
  • 1 small onion, finely diced
  • 2 tablespoons corn starch

Instructions
 

  • Put the chicken in your slow cooker. In a bowl, mix together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, onion, and chili flakes. Pour this over the chicken, cover and cook on Low setting for 4-5 hours.
  • Remove the chicken from the slow cooker, use a slotted spoon as it will be fall apart tender. Shred and set aside.
  • Mix together 3 tablespoons of water and the corn starch in a small bowl. Pour the liquid from the slow cooker into a saucepan and bring to a boil, while stirring, slowly pour in the corn starch mixture and stir until thickened. Pour over the chicken and mix with the sauce, serve with rice or pasta.

Notes

The chicken will cost about 61 Baht/kilo. For 6 servings, this is about 30 cents per serving, excellent value.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Baked Chili Barramundi
November 25, 2016 Lee
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Baked Chili Barramundi

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Oven
  • Parchment Paper
  • Baking Sheet

Ingredients
  

  • 1 whole Barramundi, these are called Giant Sea Perch in Tesco
  • chili paste, mild or hot is up to you
  • red bell pepper, cut into rings
  • yellow bell pepper, cut into rings
  • salt and pepper, to taste
  • spring onions, chopped, for garnish
  • parchment paper

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
  • Preheat your oven to 200° C (400° F), get out a baking sheet.
  • Slice up some of the bell pepper into rings and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some bell pepper over each piece of fish, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillet in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
  • Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.

Notes

Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Shanghai Style Braised Pork Belly
November 25, 2016 Lee
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Shanghai Style Braised Pork Belly

Sounds tasty indeed! On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 500 grams pork belly, cut into 3/4 inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar, or rock sugar of you can find that
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 cup water
  • spring onion, chopped, white and green parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
  • Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
  • Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
  • When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.

Notes

The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: CHINESE,PORK
Oyakodon
November 25, 2016 Lee
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Oyakodon

This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 1 1/2 cups water
  • 3 chicken thighs, deboned and cut into small pieces
  • 4 eggs, slightly beaten
  • 1/2 onion, sliced
  • 4 tablespoons Bonito Flavored Soup Base, (this could be a challenge to find)
  • 4 tablespoons Honteri Mirin, (this could be a challenge to find)
  • 3 tablespoons light soy sauce, adjust to your taste
  • 1 1/2 teaspoons sugar
  • 2 spring onions, chopped, green and white parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring water to a boil in non stick skillet, then add the soup base, mirin, sugar, soy sauce, and onions and cook for 3-5 minutes. Then add the chicken and simmer until the chicken is cooked. Once the chicken is just about cooked through, pour the beaten eggs into the skillet around in the liquid. Cover with a lid and simmer for 2-3 minutes. Done, no wasn't that easy?
  • Place cooked rice into large soup bowls and ladle the chicken and egg mixture over the top, sprinkle with some chopped spring onion, serve.

Notes

Low cost, easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: JAPANESE,CHICKEN & TURKEY
Upside Down Spiced Apple Cake
November 25, 2016 Lee
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Upside Down Spiced Apple Cake

Sounds like wonderful change and delicious. On my to cook list. This a really low cost dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup cashews, chopped
  • 2 Granny Smith apples, peeled, quartered, cored, and cut in into slices
  • 1/4 cup brown sugar, packed, divided
  • 4 eggs
  • 1 cup salted butter, this is 1 standard block of butter 227 grams
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 180 C.
  • Grease the bottom and sides of a baking dish, 11x7 will work perfect. Place the cashews in the bottom of the baking dish, spread into an even layer and sprinkle two tablespoons of brown sugar on top. Place the dish in the oven and let them bake for 10 minutes.
  • While the cashews are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla extract, cinnamon, and nutmeg. Peel and cut your apples into slices and set aside.
  • Remove the cashews from the oven and place the sliced apples over the top, trying your best to create an even layer of apple slices. Sprinkle the two leftover tablespoons of brown sugar over the apples and pour the batter over the top. Place into the oven for 35 minutes, or until the cake is springy to the touch.
  • Let cool for 30 minutes then use a butter knife to loosen the edges of the cake then carefully flip the cake over on to a large plate (lay a large plate upside down on the baking dish, hold onto both and flip over setting the plate on the counter, then gently lift the baking dish up). Serve with ice cream or whipped cream.

Notes

Low cost, well under $1 per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Teriyaki Chicken I
November 25, 2016 Lee
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Teriyaki Chicken I

Sounds really good, minimum prep time makes this really easy. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilo chicken breasts, boneless and skinless, cut into 1 inch cubes
  • 3/4 cup soy sauce, low sodium if you can find
  • 3/4 cup brown sugar, packed
  • 1/3 cup rice vinegar
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon ground ginger
  • 4 teaspoons corn starch
  • 1/4 cup warm water
  • 1/4 cup spring onions, chopped

Instructions
 

  • Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
  • When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
  • Serve with rice, garnish with spring onions.

Notes

Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Creamy Alfredo Lasagna Soup
November 24, 2016 Lee
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Creamy Alfredo Lasagna Soup

This sounds really delicious, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams ground Italian sausage, OR make from a shortcut
  • 1 small onion, chopped
  • 250 grams fresh mushrooms, variety is up to you
  • 2 cloves garlic, smashed and minced
  • 4 cups spinach, I think frozen (thawed) would work here
  • 5 lasagna noodles, broken into pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 cup Parmesan cheese, grated

Instructions
 

  • Brown ground sausage in large saucepan over medium heat. Add onion and mushrooms; cook 5 to 6 minutes over medium low heat. Add garlic and spinach and cook for 1 minute while stirring. Add chicken broth and simmer for 5 minutes. Add broken lasagna noodles, oregano, and basil then bring to low boil. Cook for 10-12 minutes or until the noodles are tender.
  • Meanwhile in skillet over medium low heat melt butter then whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in the milk until mixture is smooth and thickened; about 3 to 5 minutes. Turn off heat and slowly whisk in Parmesan cheese. If cheese is not melting place over very low heat and whisk constantly. When Parmesan is fully melted and mixture is creamy slowly add to soup mixture stirring it in. Serve.

Notes

The Parmesan cheese would cost about 180 Baht for 1 cup of grated cheese. Ground pork would cost about 26 Baht for 250 grams if making the sausage yourself. I have never seen bulk sausage, this would even be cheaper if you ground the pork yourself. For 4 servings, this is about $1.52 per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Cheesy Stove Top Pasta
November 24, 2016 Lee
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Cheesy Stove Top Pasta

Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams pasta, spaghetti, penne, spirals, up to you
  • 1/4 cup butter, this is 1/4 a standard block
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • 2 teaspoons Dijon mustard
  • 1/4 cup Cream cheese, this is 1/4 of standard block
  • 2 cups Cheddar cheese, shredded
  • 1 cup white Cheddar cheese, shredded
  • 3 dashes Sriracha Chili Garlic sauce

Instructions
 

  • Cook the pasta in a pot of boiling water until just tender, drain and set aside.
  • In large saucepan over medium low heat melt the butter. Whisk in flour and cook until smooth and lightly bubbling. Slowly whisk in the milk and Dijon mustard and continue cooking over low heat until it is thicken, stirring often, about 5 minutes. Whisk in the cream cheese and continue cooking over low heat until melted, then slowly add both Cheddars until melted, whisking frequently. Whisk in Sriracha sauce. Mix in the pasta and serve.

Notes

Cream cheese will be about 30 Baht for 1/4 of a standard block. Cheddar will cost about 180 Baht for a block of 250 grams, figure about 2-2 1/4 cups of shredded, White Cheddar will cost about 90 Baht for 1/2 block shredded (about 1 cup). For 6 servings, this is about $1.47 per serving, overall a fair price.
Variants: Add cooked chopped bacon or cooked and cubed ham, or even add cooked mushrooms.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Panko Breaded Mozzarella Sticks
November 24, 2016 Lee
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Panko Breaded Mozzarella Sticks

Sounds excellent, on my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 pieces Mozzarell String cheese, cut each piece in half
  • 2 eggs
  • 2 tablespoons milk
  • 2 1/2 cups panko breadcrumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup all purpose flour
  • cooking oil, as needed, about an inch of oil
  • tomato sauce or mayo, for dipping, OR make from a shortcut

Instructions
 

  • Mix eggs and the milk in a shallow bowl. Mix the panko with the parsley, basil, oregano, and garlic powder in a shallow bowl. Put the flour in a shallow bowl or plate. Arrange the bowls left to right as flour, egg mixture, panko. Lightly oil a baking that will fit in your freezer.
  • For each piece of cheese: 1. roll in flour. 2. dip in the egg mixture. 3. roll in the panko. 4. dip in the egg mixture. 5. roll in the panko. 6. place on the oiled baking sheet. When all pieces are done, put in the freezer for 20-30 minutes.
  • Heat oil in a saucepan until hot but not smoking. Remove the cheese pieces from the freezer, using tongs, carefully place 2-3 pieces in the oil and cook until golden brown, this only takes 20-30 seconds, remove with tongs and place on paper towels to drain. If you overcook the pieces, you will have cheese oozing out, remove the pan from the heat and carefully remove any cheese that leaked out into the oil.
  • Serve with tomato sauce or mayo.

Notes

I cannot price this as I do not know the prices for string cheese, I have seen it, just never bought any, yet. For now, since this is cheese I will say high cost until I make this and I can revise the pricing then.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS
Slow Cooker Pork & Noodles I
November 24, 2016 Lee
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Slow Cooker Pork & Noodles I

This sounds really good and I had to write a soup shortcut for this as well, as the soup stated is not available in my location. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams pork tenderloin
  • 1/4 cup all purpose flour
  • 2 cans condensed French onion soup, OR make from a shortcut
  • 2 tablespoons Worcherstershire sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups dry egg noodles, or use Fettuccine pasta
  • 1 cup water
  • salt and pepper, to taste

Instructions
 

  • Place flour on shallow plate and roll pork tenderloin in it. Place in your slow cooker, and add soup, Worcestershire sauce, and garlic powder. Cover and cook on Low setting for 5 hours or until tender enough to shred with two forks.
  • Melt butter and remove from heat, stir in the flour to create smooth paste. Carefully remove pork from the slow cooker as it will be tender then whisk in flour/butter mixture. Shred the pork using 2 forks and return to slow cooker. Add the egg noodles or pasta and the water and stir in, cover and cook for about 30 minutes or until the pasta is tender. Don't overcook the pasta. Season with salt and pepper to taste and serve.

Notes

Pork tenderloin will run about 144 Baht per kilo, for 750 grams this is about 108 Baht. For 6 servings, this is about 53 cents per serving.
Shortcut: Condensed French Onion Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pork - Slow Cooker