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Broccoli Rice Casserole
November 18, 2016 Lee
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Broccoli Rice Casserole

Sounds really good, on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 cups fresh broccoli, cut into bite size pieces, including the stems
  • 2 cups cooked white rice

For the Sauce

  • 3 tablespoons butter
  • 1 small onion
  • 3 tablespoons all purpose flour
  • 2 cups milk, cold
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 3 tablespoons Cream cheese, softened
  • 2 cups Cheddar cheese, shredded, divided
  • salt, to taste

Instructions
 

  • Preheat your oven to 180 C. Get out a 2 quart baking dish and lightly grease with butter.
  • In a large non stick pan, melt the butter and cook onion on medium low heat until softened and translucent, then whisk in the in the flour, garlic powder, and pepper. Cook an additional 2 minutes. While whisking, gradually pour in the cold milk. Continue whisking over medium heat until thick and bubbly then remove from the heat and add stir in the mustard powder, paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted, taste and adjust with salt if desired.
  • Cook broccoli in a pot of boiling water for about 2-3 minutes, does not need to be cooked through 100% as it will cook more in the oven. Drain broccoli, then stir together the rice, broccoli, and cheese sauce and pour into the prepared casserole dish, top with the rest of the cheese and bake for 30-35 or until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes, serve.

Notes

The Cheddar cheese would run about 180 Baht for a 250 gram block, go with that. This is about a 67 cent meal.
For variants, try broccoli and cauliflower together, or just cauliflower. Add cooked cubed ham or chicken to make it a main dish vice a side dish.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Mozzarella, Basil, and Tomato Sandwich
November 17, 2016 Lee
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Mozzarella, Basil, and Tomato Sandwich

I like a good sandwich and this sounds really good! This recipe is written using a broiler or oven with a top coil.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • 3-4 slices tomato
  • 1 teaspoon fresh basil, chopped
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons Mozzarella Cheese, shredded
  • mayo
  • 2 slices bread, white, wheat, full grain, artisan, sourdough, up to you
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven or broiler to 250 C.
  • Put two slices of bread on the cooky sheet, spread mayo on both slices, on one slice, place tomato slices evenly, then the basil, then the cheese, dribble about 1/2 teaspoon of olive oil on the tomato slice, add a pinch of salt and pepper. Leave the other slice on the side and put in the oven or broiler for 30 seconds or so to melt the cheese. Then add the plain side to the tomato side and drizzle another 1.2 teaspoon of olive oil over that, back in the oven or broiler for about a minute until the top slice is toasted, remove from the oven or broiler, flip sandwich, drizzle the rest of the olive oil and cook again for about 1 minute. Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Turkey Gravy
November 17, 2016 Lee
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Turkey Gravy

This recipe is adapted from the Mayo Roasted Turkey. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 2 cups or so

Ingredients
  

  • drippings from 1 mayo roasted turkey
  • 1/4 cup flour
  • 1/4 cup turkey broth, see Step 2
  • salt and pepper, to taste

Instructions
 

  • Pour the drippings from the roasting pan into a small pot, simmer for 10-15 minutes, skim off most of the fat, not all of it as that is what adds flavor, and use a slotted spoon to remove any celery, onion, or any large pieces.
  • If you boiled the neck, heart, and gizzard (not the liver), then use 1/4 cup of that broth, and mix with the flour in a small bowl. If you did not boil these, then use water or chicken stock. Whisk this into the drippings until smooth and continue to simmer, low simmer would be best. Stir occasionally and this will thicken, cook to your desired consistency, add salt and pepper to your taste and pour into a serving dish, serve with your roast turkey and mashed potatoes.

Notes

Low cost.
Shortcut: Mayo Roasted Turkey.
Adapted from an internet recipe.
5 Ingredients or Less,SIDES
Mayonnaise Roasted Turkey
November 17, 2016 Lee
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Mayonnaise Roasted Turkey

This is going to be how I prepare a turkey in a week or so, sounds really good. This recipe calls for fresh herbs so unless you are in a big city, you may have to go with dried herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole turkey, cleaned, I am going to try this with a 4 to 5 kilo turkey
  • 6-7 fresh sage leaves, rough chopped
  • 5-6 fresh thyme stems
  • 2-3 fresh rosemary sprigs
  • 2-3 fresh oregano sprigs
  • 1 1/2 cups mayo
  • salt and pepper, to taste, be generous
  • 3 stalks celery, go with the import for this
  • 1 large onion, rough chopped
  • 1/2 cup butter, melted, this is 1/2 of a standard block

Instructions
 

  • Preheat your oven to 230 C. Get out a baking pan, with a rack preferably. Set cleaned turkey in the baking pan.
  • Remove the leaves from the herb stems, mix together sage, thyme, rosemary, and oregano with the mayo, mix well. Rub the mayo mixture all over the outside and inside of the turkey. Salt and pepper the turkey generously.
  • Place the celery and onion inside and outside of the turkey, and insert that butter into the turkey as well.
  • Roast for 30 minutes, then insert an oven safe thermometer into the thickest part of the thigh, so you can read the temp from outside the oven, do not touch any bones, turn the heat down to 180 C and continue cooking for about 2 hours or until internal temp reaches 75 C, then check the thickest part of the breast, without touching bone as well, if 75 C, remove from oven and cover with foil and let rest for 20-30 minutes. Serve. Reserve the pan drippings for gravy, recipe listed below.

Notes

Based on initial pricing from the turkey farm here (yes, they are still free range, many come through my yard every day) the cost of a turkey of 4 kilo is 600 Baht, plus 100 Baht for cleaning the bird, which I have no problem with! So for 700 Baht, you have turkey to feed a truckload of people and even make additional recipes. Not a cheap meal, but overall, good value since you can get several recipes out of this! For 8 servings (figuring on the low end) this is about $2.58 per serving, not a cheap meal but excellent for friends and family once in a while.
Shortcut for the pan drippings for this recipe: Turkey Gravy.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Perfect Grits
November 15, 2016 Lee
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Perfect Grits

This sounds good as a side with a hearty breakfast. I look forward to making this. I will have to locate white corn meal now.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup white corn meal
  • 4 cups milk
  • 3 tablespoons butter, divided
  • 1/2 cup Parmesan cheese, grated, optional

Instructions
 

  • In a large pot, bring the milk to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
  • Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
  • Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese (optional) and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter. Serve as a side at breakfast.

Notes

Very low cost, I buy yellow corn meal for 100 Baht/500 grams, and I am suspecting white corn meal will be about the same price as yellow corn meal.
You can use yellow corn meal to make Polenta.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Perfect Polenta
November 15, 2016 Lee
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Perfect Polenta

This sounds good as a side or to have some sausage or meaty stew put over the top. I look forward to making this. In the United states, polenta would be the cooked corn meal, in Australia (where the corn meal I get is from), polenta is the name of the dish as well as the name for corn meal. So in a store, look for polenta not corn meal.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 1 cup yellow corn meal
  • 4 cups chicken stock, fresh or from powder, OR you can use just water
  • 3 tablespoons butter, divided
  • 1/2 cup Parmesan cheese, grated, plus 1 tablespoon for garnish

Instructions
 

  • In a large pot, bring the stock or water to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
  • Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
  • Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter and a tablespoon of grated Parmesan cheese. Serve as a side or a base for a stew or sausage based dish.

Notes

Very low cost, I buy yellow corn meal for 100 Baht/500 grams.
You can use white corn meal to make Grits.
Adapted from an internet recipe.
From a good friend, make as listed then pour into a baking dish and bake until the polenta is set firm. Once firm, it can be cut into slabs and fried then ladle stew over for a great meal. Glenn Unflat.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Tamales
November 15, 2016 Lee
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Tamales

Adapted from an internet recipe.
These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 16 servings

Ingredients
  

For the Filling

  • 600 grams pork loin, (20 oz)
  • 1 large onion, cut in half
  • 1 clove garlic
  • 4 dried California chili pods
  • 1½ teaspoons salt

For the Dough

  • 2 cups masa harina
  • 1¼ cups broth, from cooking the meat
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup lard, very important to use real lard, Shortcut
  • 1 package dried corn husks, (about 225 g / 8 oz)

Instructions
 

  • Using a large, big enough to hold the pork loin, add about 3 inches of water and add the chili pods, onion, garlic, salt. Boil this for about 30 minutes, then remove the chilies and 2 cups of the liquid from the pot and put in a bowl to cool.
  • Place the pork loin in the same pot and add water to cover the meat. Bring to a boil then reduce to a simmer and cook for about 2-3 hours, until it can easily be shredded with two forks or with your hands. Remove the pot from the burner and leave the meat in the pot and let cool to room temperature.
  • When the chilies and 2 cups of water is cooled, add both to a blender and blend until smooth, pour into bowl and stir in a pinch of salt. When the meat has cooled, remove that from the broth and drain for a few minutes, retain the broth in the pot, then place the meat in a large bowl and shred with two forks or your hands, then pour in half of the half of the chili mixture and mix that into the shredded meat, set aside.
  • In another pot, bring some water to a boil and add the corn husks, reduce to a simmer for about an hour, this is to make the husks very soft.
  • In a large mixing bowl, beat the lard with a tablespoon of the broth from the pot until fluffy. Combine the masa harina, baking powder, and salt, then stir that into the lard mixture, adding more broth as needed to form a spongy dough.
  • Take one of the husks and pull some strands from it, making each strand about an ⅛ inch wide, these will be used to tie each tamale.
  • Place husk on your work surface, at the large end of the husk, spread some dough about ¼ to ½ inch thick, keeping away from the edges and away from the tapered end, place one tablespoon of meat mixture on the dough in the center, then fold the sides of the husks towards the center to cover the filling, then fold the tapered end up and tie one of the strands around the tamale, then stand this up in your steamer, open end up, repeat to fill the steamer. Steam for an hour or until the husk easily pulls away from the tamale. Remove the husks from what you are going to serve and drizzle the remaining chili sauce over and top with sour cream.

Notes

I cannot price this other than the pork, some of the ingredients I have yet to see here although I was never looking for those items. For now I will say fair cost.
Shortcut: Rendering Lard.
* Fair Value $1.01 to $1.50 per Serving,TEX-MEX, sort of
Spicy Papaya Salad (Som Tam)
November 15, 2016 Lee
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Spicy Papaya Salad (Som Tam)

There is as many ways to make Som Tam as there is shades of white paint. This is a base recipe only but should get you in the ballpark of what Som Tam is and how it is made. My mother in law makes Som Tam her way, my wife makes it her way, and my daughter can make it her way, all three will be slightly different, and none of them share their secrets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Main Dish, Side
Cuisine Thai
Servings 1 servings

Ingredients
  

  • 2 cups green papaya, shredded
  • 1 plum tomato, chopped
  • 1 tablespoon lime juice, use real lime juice from a lime
  • 1 1/2 tablespoon fish sauce
  • 2 1/2 tablespoons palm sugar
  • 15 Bird's Eye Chilis, this is really up to you, go with 2-3 for less spicy
  • 2-3 cloves garlic, smashed and minced
  • 2 tablespoons roasted peanuts
  • 3 tablespoons dried shrimp
  • 2-3 small freshwater crabs, optional

Instructions
 

  • Peel the papaya, cut in half, remove seeds, and shred. Set aside.
  • Chop the garlic, and chilies, add to a mortar and pound well. Then add the dried shrimp and pound until soft, then add the roasted peanuts and gently pound. Add chopped tomatoes and gently crush those then use a spoon to mix everything together. Set aside.
  • In a small bowl, mix together the lime juice, fish sauce and palm sugar. Add this to a large mixing bowl, then add the shredded papaya and the mixture from the mortar, and mix together. Spoon onto a plate and serve with sliced cucumber and sticky rice.

Notes

This is low cost and for rural areas, rarely bought prepared as nearly everyone grows papayas and chilies.
For the freshwater crabs, these are the small purple ones that are normally preserved in soy sauce or fish sauce, add these to the mortar and simple pound them to break the main shell slightly.
Basic recipe.
* Best Value $1 or Less per Serving,: THAI
Smoked Sausage Corn Dogs
November 13, 2016 Lee
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Smoked Sausage Corn Dogs

I really like the sound of this, I cannot find any good hotdogs here, but I have located smoked sausage, which are excellent. My next run to Makro I will be getting extra smoked sausage to try this out. The smoked sausage scraps would be ideal as well. This can be an appetizer or a main dish. I foresee myself doubling this recipe. 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 Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage
  • long wood skewers, as needed
  • vegetable oil, for frying
  • 3/4 cup all purpose flour, divided
  • 1 1/2 cups corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 2 eggs
  • 1 cup buttermilk, OR make from a shortcut
  • 1/4 cup dill pickle juice

Instructions
 

  • My experience with smoked sausage (spicy smoked sausage as it is labeled but not spicy) at Makro is 4 to 5 links which is 500 grams. I would simple cut each link in half, so you would have 8 pieces for 4 links or 10 pieces for 5 links. Once you have the sausage cut into pieces, cook on the stove top in a hot pan to warm them through, remove from the pan and insert the skewers or chopsticks in each one.
  • Spread 1/4 cup of the flour in a dish and roll each sausage in the flour to lightly coat, then set aside.
  • In a mixing bowl, mix the remaining flour (1/2 cup), corn meal, baking powder, baking soda, sugar, ground red pepper, eggs, buttermilk, and dill pickle juice until the batter is smooth.
  • Heat the oil in a deep heavy skillet or a deep fryer to 190 C. Using a pan, you want the oil 1-3 inches deep. Deeper the oil you can cook each sausage at one time, shallow oil you just turn to keep cooking until the sausage is golden brown.
  • Dip each skewered sausage into the batter and carefully insert into the hot oil and cook 1-2 minutes until golden brown, if the oil is shallow, just turn the sausage part way through to cook the whole thing to golden brown. Cool on a paper towel to drain excess oil, and serve with your favorite dip, like mustard, spicy mustard, or ketchup.

Notes

The sausage is about 100 Baht/500 grams. For 4 servings this is about 74 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Shortcut: Buttermilk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,Pork - Sausage
Whitefish Cakes
November 13, 2016 Lee
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Whitefish Cakes

Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Pangasius fillets
  • 1 medium onion, chopped
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon mayo
  • 1/2 teaspoon Old Bay seasoning, OR make from a shortcut
  • 2 1/2 cups buttery crackers, think Ritz or Magic crackers
  • 1 egg
  • 1 cup oil, for frying, type of oil is up to you
  • tartar sauce, for dipping, optional, OR make from a shortcut

Instructions
 

  • Boil or steam the fillets until the fish easily flakes with a fork, drain and mash up the fish. Add the remaining ingredients except the oil and mix until well blended.
  • Heat the oil in a large heavy pan on medium high heat. Form the fish mixture into patties and fry in the hot oil until golden brown on each side, drain on paper towels, serve. This can be an appetizer with tartar sauce for dipping or even a light main dish if served with a salad.

Notes

Pangasius will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Shortcut: Old Bay Seasoning, Tartar Sauce.
Adapted from an internet recipe.
APPETIZERS / SNACKS,FISH - ALL,Fish - White Fish