Author Archive
Condensed French Onion Soup
November 24, 2016 Lee
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Condensed French Onion Soup

Adapted from an internet recipe.
I had to find this for a recipe I am adding that calls for Condensed French Onion Soup. This makes the equivalent of 1 can of soup, which is about 1½ cups.
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Cuisine American
Servings 1 can

Ingredients
  

  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon molasses, OR just use raw honey
  • 2 teaspoons beef stock powder
  • ¾ cup boiling water
  • 2 tablespoons corn starch
  • ¼ cup cold water
  • salt and pepper, to taste

Instructions
 

  • In a medium sauce pan heat oil and molasses (or honey) over medium heat, the add onions and cook for 5 to 7 minutes until the onions are soft and sticky.
  • Dissolve the beef stock powder in the boiling water and mix then add to the saucepan with the onions. Then dissolve the cornstarch in the cold water, mix well and add to the saucepan. Mix and season with salt and pepper to your liking. Bring to a boil and stir until thickened. Use as you would the canned version.

Notes

Used in Recipes Listed on this Site:
Ingredients - Condensed Soups
Easy Taco Bake (Slow Cooker)
November 22, 2016 Lee
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Easy Taco Bake (Slow Cooker)

Adapted from an internet recipe.
Sounds really good and a slow cooker recipe as well. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ¼ cup water
  • ½ cup beef stock, fresh or from powder
  • 2 tablespoons taco seasoning mix, Shortcut
  • 2 cloves garlic, minced
  • 1 can whole peeled tomatoes, chopped, with juice
  • 1 small onion, diced
  • 125 grams Cream cheese, softened, (4 oz)
  • 2 cups Cheddar cheese, shredded
  • 250 grams pasta, any bite size pasta will work, (8 oz)
  • fresh cilantro, chopped, for garnish

Instructions
 

  • Brown the ground beef in a large skillet, then drain off the fat and add the beef to your slow cooker, then to the slow cooker add the water, stock, taco seasoning, garlic, onion, and tomatoes, stir then cover, cook on Low setting for 4-5 hours.
  • During the last 30 minutes of cooking, cook the pasta in a pot of salted boiling water until just tender and drain well. Stir the Cream cheese into the slow cooker until well blended. Then add the Cheddar cheese and pasta and mix that in, leave uncovered and cook on High setting for another 10-15 minutes to melt the Cheddar and heat everything through.
  • Sprinkle the top with cilantro and serve.

Notes

Figure about 100 Baht/500 grams of beef, 180 Baht for the Cheddar (1 block of 250 grams), and 60 Baht for the ½ block of Cream cheese. For 6 servings this is about $1.67 per serving.
Shortcut: Taco Seasoning.
* High Cost $1.51+ per Serving,Casseroles - Slow Cooker
Garlic Butter Chicken & Pasta
November 22, 2016 Lee
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Garlic Butter Chicken & Pasta

Sounds really good, and a slow cooker recipe at that, bonus. On my to cook list.
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
  

  • 750 grams chicken thighs, boneless and skinless, or use breasts
  • 8 cloves garlic, smashed and minced
  • 3 cups carrots, sliced
  • 1/2 cup onion, diced
  • 1/2 cup butter, this 1/2 of a standard block
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red chili flakes, optional
  • 1 cup frozen peas
  • 500 grams dry pasta, any bite size pasta will work here
  • 1/4 cup fresh parsley, chopped
  • Parmesan cheese, as needed, to serve

Instructions
 

  • Place everything in your slow cooker except the pasta, peas, parsley, and cheese. Cook on Low setting for 6-8 hours or until the chicken is tender and cooked through.
  • Cook the pasta in a pot of boiling water until just done, drain, then add to the slow cooker when the chicken is tender, also adding the peas and parsley and stir to combine. Cook for another 10-15 minutes until the peas are heated through. Serve with Parmesan on the side to sprinkle on the top.

Notes

Chicken thighs will run about 75 Baht/kilo, but you will have to remove the skin and bone yourself (takes just seconds), using that figure, for 6 servings this is about 37 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Caprese Chicken
November 22, 2016 Lee
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Caprese Chicken

Sounds really good, chicken, tomatoes, and Mozzarella cheese cooked in balsamic vinegar. On my to cook list.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, smashed and minced
  • 2 cups cherry tomatoes, cut in half
  • 2 tablespoons fresh basil, chopped
  • Mozzarella Cheese, thinly sliced to cover each piece of chicken

Instructions
 

  • In a large non stick skillet over medium heat, add the oil. While that is heating season the chicken on both sides with salt and pepper and cook the chicken until golden brown and cooked through, about 7 minutes per side, then transfer to a plate.
  • Same skillet, add the vinegar and garlic, cook for a minute or two then add the tomatoes and season with salt if desired, reduce heat to a simmer and cook for 5 to 7 minutes until the tomatoes are soft, then stir in the basil. Return the chicken to the skillet and settle each piece in around the tomatoes. Top each piece with thinly sliced cheese and cover with a lid to melt the cheese. Serve with tomatoes spooned over the chicken.

Notes

Minimal costs overall. The chicken will run about 61 Baht per kilo. For 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Homemade Stove Top Stuffing
November 21, 2016 Lee
1 Comment

Homemade Stove Top Stuffing

Adapted from an internet recipe.
The name is familiar to any American. If you are paying for the boxed kind in Thailand, you are paying too much, this is so easy to make. This is a good side dish with not only turkey, but chicken, meatloaf, etc. I made this on 13 Oct 2017 and this is now going to be a regular item on our table.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Oven

Ingredients
  

  • 12 slices sandwich bread, slice into ¾ inch cubes
  • 4 teaspoons dried rubbed sage
  • 4 teaspoons dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse sea salt, or ¼ teaspoon table salt
  • ½ teaspoon black pepper
  • 4 tablespoons butter, (1/4 block or 1/2 stick)
  • 1⅓ cups chicken stock, or broth, fresh or from powder
  • 1-3 stalks celery, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Line a baking sheet with parchment paper, add the bread cubes spread them out in a layer. If you have a small baking sheet like me, work in batches.
  • Bake for about 10 minutes, and gently toss them part way through and bake for another 5 minutes. You are looking for even toasting on most of the cubes. Remove from the oven and let cool.
  • Toss the bread cubes with the sage, thyme, onion powder, garlic powder, salt, and pepper. (If making this to use another recipe calling for a box of stuffing, use at this point.)
  • Melt butter in a large non stick pan and add the celery and cook for a few minutes until soft. Then pour in the chicken stock and heat until simmering, add the bread cubes and stir, the bread will soak up the stock in just seconds, add additional stock as needed to your liking. Remove from heat, cover, and let sit for 5 minutes.
  • Serve and enjoy.

Notes

Minimal cost.
Shortcut: Quick Chicken Broth.
Variant: 1. Use beef stock in place of chicken stock.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,INGREDIENTS,SIDES
Baked Salmon
November 21, 2016 Lee
2 Comments

Baked Salmon

Adapted from an internet recipe.
This is wonderful! I made this on 22 Nov 2016 and was an instant two thumbs up from my Thai wife. Excellent marinade as written, recipe followed as written, no changes needed, and after baking, spoon the oil on some pasta for a great meal.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan
  • Oven

Ingredients
  

  • 4 salmon fillets, (140-160 gram / 5-6 oz each)
  • 3 clove garlic, minced
  • 5 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1-2 tablespoons fresh lemon juice

Instructions
 

  • In a bowl, add the olive oil, garlic, basil, parsley, salt, pepper, and lemon juice. Mix to make the marinade. Place the salmon fillets in a shallow flat dish, pour marinade over the top of them and place in the fridge, turning the fillets occasionally. Marinate for 1 hour.
  • Preheat your broiler, or if using a counter top oven use the top coil and heat to 230° C (450° F).
  • Using a baking dish, glass would be perfect, place fillets in the dish and pour the marinade over the fish.
  • Broil for 5-7 minutes then flip fillets over, when the fish flakes with a fork easily, it is done.
  • Serve. A salad, pasta, or vegetables on the side would be perfect side dishes.

Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but great for a once in a while meal.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Slow Cooker Lasagna Soup
November 20, 2016 Lee
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Slow Cooker Lasagna Soup

Sounds really good, on my to cook list for sure! Several shortcuts here to save you money as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Italian sausage, OR make from a shortcut
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 4 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, chopped and with juice, this a 565 gram can
  • 1 3/4 cup tomato sauce, OR make from a shortcut
  • 250 grams fresh mushrooms, any type you like, sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seeds
  • salt and pepper, to taste
  • 1 3/4 cups water
  • 1 cup dry rotini pasta, or any small pasta
  • 2 cups Mozzarella Cheese, shredded, for topping
  • olive oil, as needed

Instructions
 

  • In a large non stick skillet, heat with a splash of olive oil, and add the sausage, onion, and carrots, cook until the sausage is browned and the carrots are soft, then add the garlic and cook for another minute. Drain most of the fat then add to the slow cooker.
  • Add to the slow cooker the chopped tomatoes, tomato sauce, mushrooms, water, and seasonings. Cover and cook on Low setting for 8 hours or High setting for 4 hours.
  • Stir in the dry pasta, cover and continue cooking for another 20 minutes or so to cook the pasta. Serve topped with shredded Mozzarella in each bowl.

Notes

The Mozzarella cheese will run about 142 Baht for 200 grams which is about 2 cups shredded. I have never seen bulk Italian sausage here as I have always made my own, takes just minutes, so I will figure the sausage at the cost of minced pork (keep in mind, if you grind yourself, it costs even less), cost for minced pork is about 65 Baht/500 grams. For 6 servings, this is about $1.05 per serving, more than reasonable.
Shortcuts: Italian Sausage, Tomato Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Tuscany Soup
November 20, 2016 Lee
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Tuscany Soup

When I found this recipe it was called Zuppa Toscana, and since I am not teaching Italian on this site, lets just stick to English, Tuscany Soup. This does sound really good. Links to the shortcuts are listed in the Recipe Notes section.
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
  

  • 500 grams Italian sausage, OR make from a shortcut
  • 1 onion, diced
  • 3-4 potatoes, cubed into about 1 inch pieces, skin on or off is up to you
  • 2 cloves garlic, smashed and minced
  • 4 cups chicken stock, fresh or from powder
  • 1-2 cups spinach, frozen is fine, thawed and drained well
  • 1 cup heavy cream, OR make from a shortcut
  • 2 tablespoons all purpose flour
  • salt and pepper, to taste

Instructions
 

  • In a large non stick skillet, heat a splash of olive oil, then add the garlic and sausage and cook to brown, drain the fat and add the meat to the slow cooker when browned.
  • On top of the meat, add the potatoes and onion, pour in the chicken stock, add additional water to make sure the potatoes are covered with liquid. Cook on Low setting for 5-6 hours or High setting for 3-4 hours, or until potatoes are soft.
  • Once potatoes are soft, whisk together the flour and heavy cream in a bowl until well mixed, stir this into the slow cooker along with the spinach. Cover and cook on high for about 30 minutes and the soup should thicken slightly. Serve.

Notes

I have never seen bulk Italian sausage here as I have always made my own, takes just minutes, so I will figure the sausage at the cost of minced pork (keep in mind, if you grind yourself, it costs even less), cost for minced pork is about 65 Baht/500 grams. For 6 servings this is about 32 cents per serving.
Shortcuts: Italian Sausage, Heavy Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Sausage, Spinach, and White Bean Soup
November 19, 2016 Lee
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Sausage, Spinach, and White Bean Soup

This sounds really good and your slow cooker does most of the work, all you have to do is brown the sausage, then put everything in the slow cooker. This recipe called for canned beans, feel free to cook dry beans for this as a cost saver, you will need 3 1/2 cups cooked beans. Canned beans are a prepared item, not a processed item.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 400 grams smoked sausage, OR chicken sausage, thinly sliced
  • 3 cloves garlic, smashed and minced
  • 1 onion, diced
  • 2-3 carrots, chopped
  • 2 stalks celery, chopped, go with import for this
  • 2 cans Great Northern Beans, 15 oz cans drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken stock, fresh or from powder
  • 3 cups spinach, fresh or frozen, thawed and drained
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan with a splash of olive oil and brown the sausage slices, when browned after 4-5 minutes, put them in the slow cooker. To the slow cooker, also add the garlic, carrots, celery, beans, oregano, and bay leaves. Then stir in the chicken stock and 2 cups of water until combined. Season with salt and pepper to your liking.
  • Cover and cook on Low setting for 7-8 hours or High setting for 3-4 hours. Stir in the spinach and cook until that is wilted and warmed through. Serve.

Notes

Figure about 100 Baht/500 grams for smoked sausage at Makro. Prepare the beans from dry beans for a substantial cost savings or to save time, and if they are available in your location, use the canned beans. For 8 servings, this is about 37 cents per serving.
Variants, instead of sausage, use 2 chicken breasts, boneless and skinless, cube them up and throw right into the slow cooker, no need to brown. Use vegetables you have on hand.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
6 Layer Slow Cooker Casserole
November 19, 2016 Lee
1 Comment

6 Layer Slow Cooker Casserole

Warren Barker, United States.
This is a really good tasting casserole. Does involve the use of the stop top for a few minutes as well. The use of a mandolin for slice is recommended. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker
  • Mandoline

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb )
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 cup onion, sliced and rings seperated
  • 1 cup celery, sliced
  • 2 cups carrots, sliced
  • 2 cups potatoes, sliced
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut

Instructions
 

  • In a skillet, brown the ground beef and add in the salt, pepper, and onion powder, drain well. I used ground pork.
  • Add the browned meat to the slow cooker and spread into a layer. Then the onion in a layer, the celery on top, then the carrots, then the potatoes as the photos show.
  • Onions.
  • Celery.
  • Carrots, I used a mandolin to slice these.
  • Potatoes, I used a mandolin for these as well.
  • Soup. I made the shortcut for the soup, very easy and low cost.
  • Cover and cook on Low setting for 5 hours.
  • Serve.

Notes

Figure about 100 Baht/500 grams of ground beef. For 6 servings, this is about 50 cents per serving.
Shortcut: Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,Casseroles - Slow Cooker