Author Archive
Cabbage and Noodles
October 19, 2016 Lee
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Cabbage and Noodles

This sounds really good. I will be trying this for sure, either with smoked sausage or with homemade Italian sausage from a shortcut on this site. 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
  

  • 350 grams smoked sausage, or a bit more, no one will complain, OR Italian sausage
  • 1/4 cup butter
  • 1 large onion, diced
  • 1/2 head cabbage, chopped, about 6-7 cups
  • 1 clove garlic, smashed and minced
  • 2/3 cup frozen peas
  • 250 grams dry egg noodles, OR Fettuccine pasta (my preference)
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Heat a pot of water to boiling and then cook the egg noodles or pasta until just done, drain and then set aside. A small amount of olive oil drizzled on the noodles will keep them from sticking.
  • In a large non-stick pan, heat a splash of olive oil and cook the smoked sausage until lightly browned, if cooking home made sausage, cook until cooked through.
  • Is using smoked sausage, you may need to add another splash of olive oil then add the butter, onion, and garlic, cooking until the onion is soft. OR if using home made sausage, you may need to drain off some of the fat but leave a little in the pan then just add the butter, onion, and garlic and cook that until the onion is soft. About 5 minutes or so, stirring once in a while.
  • Add the cabbage and cook until tender, stirring often, maybe 15 minutes or so then add in the peas, noodles or pasta and salt and pepper to your liking. Cook this until heated through, just a few minutes then serve.

Notes

Smoked sausage will run about 100 Baht for 350 grams, home made Italian sausage, or regular sausage, or chicken sausage (think small meat balls) is much less. For smoked sausage, 4 servings, this is about 74 cents per serving. For home made sausage, this is about 40 Baht/350 grams, 4 servings would be about 30 cents per serving.
Shortcut: Italian Sausage, Sausage, Chicken Sausage.
Variants: Think cooked chopped chicken in place of the sausage.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,PASTA
Baker’s German Sweet Chocolate Pie
October 19, 2016 Lee
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Baker's German Sweet Chocolate Pie

This is an old school recipe that has been around for well over 50 years. Cannot find baking German Sweet Chocolate? Just go with any sweet baking chocolate, if you can use even semi-sweet in a pinch just add a 2 tablespoons more sugar to this recipe. This is not German in origin, the chef that created this was named Samuel German, an American. On my to cook list! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 120 grams German sweet chocolate
  • 1/4 cup butter, this is 1/4 of a regular block of butter
  • 1 2/3 cup evaporated milk
  • 1 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 unbaked pie shell, OR make from a shortcut
  • 1 1/3 cups flaked coconut
  • 1/c cup pecans, chopped, OR go with almonds

Instructions
 

  • Preheat your oven to 190 C. Make the pie crust using the shortcut on this site or use your own recipe, you may have to refrigerate the dough first so note the time for that and adjust the recipe the based on that time and get that ready in a pie pan or get a get a ready made pie shell ready.
  • Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk.
  • Mix sugar, cornstarch, salt then beat in eggs and vanilla. Gradually blend into the chocolate mixture, then pour into your pie shell.
  • Mix coconut and pecans (or almonds) then sprinkle this over the pie filling.
  • Bake for 45 minutes or until top is puffed up. Filling will be soft, but will set while cooling. Cool at least 4 hours before serving.

Notes

I cannot price this until I get a price on the chocolate so I will say this is a fair price for now.
Shortcut: Basic Buttery Pie Crust.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,DESSERTS
No Crust Cheesecake
October 19, 2016 Lee
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No Crust Cheesecake

Sounds really good and really easy, only 3 ingredients. Consider this a base recipe as it can be tailored in many ways.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs
  • 2/3 cup sugar
  • 500 grams Cream cheese, this is 2 standard 250 gram blocks

Instructions
 

  • Preheat your oven to 180 C. Lightly butter a glass pie pan.
  • Combine all ingredients and mix with an electric mixer. Pour into your pie pan and bake for 30 minutes (depending on your oven, you may need to increase time to 45-55 minutes). Cool. Keep refrigerated. This can be cut into wedges and served plain or topped with a fruit filling if desired.

Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.
Variants: Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. Add 2 teaspoons of vanilla extract. Melt a bar of chocolate and mix that in.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Jalan Alor Chicken Wings
October 18, 2016 Lee
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Jalan Alor Chicken Wings

This recipe is from a friend and this is a Malaysian dish and it sounds very tasty! On my to cook list for sure.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 3 servings

Ingredients
  

  • 1 kilo chicken wings, drummets or midle sections
  • 5 shallots, diced
  • 5 cloves garlic, smashed and minced
  • 2 inches ginger, peeled and finely chopped
  • 5 teaspoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon ground white pepper, or to taste
  • 1/2 teaspoon sesame oil
  • sugar, to taste
  • salt, to taste
  • chives, chopped for garnish, if desired
  • chilies, chopped for garnish, if desired

Instructions
 

  • In a bowl, add the wings or any other chicken parts as well as the garlic, shallots, ginger, light and dark soy sauces, sesame, white pepper, salt and sugar. Stir to coat the chicken. Cover with cling film and place in the fridge to marinate for 2 hours (minimum). Give the chicken an occasional stir while marinating. After 2 hours, place the chicken on the counter for about 30 minutes to get them up to room temp.
  • Preheat your oven to 180 C. Foil line a baking dish and add a rack as well.
  • Place the wings on the rack and if you have a oil sprayer, spray just a bit of oil on the wings and bake for 20 minutes, then flip them over, baste with the marinade and bake for another 10 minutes. Remove from oven and garnish with chives and chilies if desired. Serve with rice as a meal.

Notes

Chicken middle wing sections are 120 Baht/kilo, drumettes are 69 Baht/kilo. For 3 servings with drumettes, this is about 68 cents per serving, if using middle wing sections, for 3 servings, this is about $1.18 per serving. Overall, good value, serve with rice for a meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Turkey Giblet Gravy
October 18, 2016 Lee
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Turkey Giblet Gravy

This sounds like an excellent gravy to go well on mashed potatoes along side of course, a Roast Turkey, recipe is slightly changed. I am making this very soon.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • giblets, these are heart, gizzard, and neck, do not use the liver
  • 4 cups water
  • 6 tablespoons cornstarch, plus 1/2 cup water to make a slurry
  • salt and pepper, to taste
  • 1 cup turkey drippings

Instructions
 

  • Start making the gravy about 1 1/2 to 2 hours before your turkey is done roasting. First thing you need to do is cook the giblets, place the giblets in about 4 cups of water. Bring to a boil then reduce to a simmer for about an hour. Then remove the giblets and stain the stock so you have 3 cups (if you do not have 3 cups, add some water to make it 3 cups), add the stock to a saucepan.
  • Chop the heart and gizzard to make about 1/2 cup of chopped giblets, set this aside and give the rest to your dog for a snack.
  • Add 1 cup of drippings to the saucepan and put on medium heat, then whisk the cornstarch and 1/2 cup of water together then whisk that into the saucepan, bring to a boil then reduce heat to a low simmer to thicken, stir in the chopped giblets and season with salt and pepper your liking. Simmer for about 5 minutes or so until the gravy is thickened. Serve.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,SIDES
Simple Roasted Turkey
October 16, 2016 Lee
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Simple Roasted Turkey

Yep, you read that right, Roasted Turkey! There is free range turkeys raised right here in Thailand. These are not like Butterball turkeys from the states, or the cost, looks more like a wild turkey when in the pan. This is a simple and basic roast turkey recipe. I made this on 17 Oct 2016 and it is good! Very tasty, and I would say the taste is better than a US pen raised turkey.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 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
  • 1/2 cup butter, unsalted, softened
  • salt and pepper, to taste
  • 8 cups chicken stock, fresh or from powder
  • stuffing, see Step 2

Instructions
 

  • Preheat your oven to 220 C.
  • For the stuffing, you are free to use bread stuffing, or you can do what I will do and use carrots, radish, and onions.
  • With your cleaned turkey, place that on the rack in your baking pan, if you do not have a rack, cut a couple of carrots and radishes in half lengthwise and put those on the bottom of the pan, then put the turkey on that, this is to keep the turkey out of the stock and drippings. (The free range birds have big legs since they do have to walk and forage for food, not stuck in a pen.)
  • Fill the body cavity with bread dressing if you like, or carrots and radishes cut in half lengthwise and some onion wedges. Rub the entire outside of the turkey with soft butter then season with salt and pepper to your liking. Pour 2 cups of stock into the pan and place the turkey in the oven. Cover the turkey with a tent of aluminum foil.
  • Roast for 1 hour at 220 C, then reduce the temp to 170 C. Using the stock in the pan, baste the turkey every 30 minutes (sorry you do not get to relax for 4 hours), when the drippings in the pan run low, add more stock, 1-2 cups at a time. Remove the aluminum foil tent after about 2 hours of cooking.
  • Roast the turkey about 4-5 hours, start checking the internal temp at at about 3 hours, measuring from the thickest part of the thigh without touching bone, the target temp is 80 C or 180 F. When you have reached the target temp, remove the turkey from the oven, and either let it sit on the rack or move to a serving platter. Let the turkey rest for about 20 minutes, it will retain the temp, no issues there. (I apologize for this photo, I tested that right leg, it was very good.)
  • Now using the drippings, prepare the gravy. When the gravy is prepared, serve the turkey with mashed potatoes on the side. (I messed up the gravy and went with butter instead as a quick replacement.)

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 the turkey in the photos was a 4 kilo turkey and cost 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.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Easy Slow Cooker Beef And Shallots Stew
October 16, 2016 Lee
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Easy Slow Cooker Beef And Shallots Stew

This is right up my alley, simple, just two main ingredients, beef and shallots, does not get any easier. This was listed as a stove top recipe and I mentioned to the author of this recipe that I will make this into a slow cooker recipe. This recipe as it is now is a guide for use in a slow cooker, once I make this, I will refine the instructions and times.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo beef, cut into large cubes
  • 400 grams shallots, ends removed and peeled
  • 2 teaspoons salt
  • 1 teaspoon coursely ground black pepper
  • 2 teaspoons cornstarch
  • 8 cloves garlic, lightly crushed
  • 2 1/4 cups beef stock, fresh or make from powder
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • cornstarch slurry, 1 tbsp cornstarch + 1 tbsp water

Instructions
 

  • Cut the beef into large cubes and add to a large bowl, add the salt, pepper, and cornstarch and toss to coat. In a large non-stick pan, on medium heat and and splash of olive oil, sear the beef to a light brown color then put in the slow cooker, you will have to do this in batches.
  • Once the beef is done, add the shallots to the pan and cook to lightly brown those, then remove and add to the slow cooker. Add the garlic and thyme to the slow cooker and give this a gentle stir to mix everything, add the bay leaves, pour in the beef stock. Cook on Low setting for 6-8 hours or on High setting for 3-4 hours or until the beef is for tender.
  • Once the beef is cooked and tender, season with additional salt and pepper and stir in the cornstarch slurry to thicken the broth. Serve with rice, or what I will do, is serve with mashed potatoes and a vegetable.

Notes

Beef will cost 200-250 Baht/kilo, I will use 250 Baht for the estimate but for those in rural areas, you should be able to get beef for a bit less. For 4 servings this is about $1.84 per serving, or about $1.22 per serving for 6 servings. Overall, not a bad cost for a hearty meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
BBQ Chicken Dip
October 16, 2016 Lee
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BBQ Chicken Dip

This sounds like a wonderful dip for an appetizer or for a snack when watching a sports game. But I really think that this scooped up and used in a tortilla would be the perfect choice. I will make this soon! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Cream cheese, this is 2 blocks, softened
  • 1/4 cup mayo
  • 1/4 cup BBQ sauce, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup red onion, chopped, plus more for garnish
  • 1/2 cup cilantro, chopped, plus more for garnish
  • 2 cups chicken, cooked and shredded
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C and get out a baking dish.
  • In a large bowl, mix together the Cream cheese, mayo, and BBQ sauce of your choosing, using the shortcut for this will save you some money. Once that is mixed, stir in the Mozzarella cheese, salt, garlic powder, onion, cilantro and shredded chicken. Once combined, spread this into your baking dish.
  • Sprinkle the Cheddar cheese evenly over the top. Bake for 20-25 minutes or until the the Cheddar cheese is melted, bubbly, and starting to brown up just a bit.
  • Remove from the oven, garnish by drizzling with some BBQ sauce then topping with a bit of cilantro and onion.
  • Serve as a dip with a big bowl of potato chips OR, spoon onto tortillas and roll up, then enjoy.

Notes

Chicken will run about 30-40 Baht/500 grams which should be good for 2 cups of shredded chicken. 30 Baht being thighs, 40 Baht being breasts, I would go with a bit of both, so I will say 35 Baht for the chicken. Cream cheese will run about 240 Baht, the Mozzarella cheese would cost about 90 Baht, and the 1/2 cup Cheddar cheese will run about 45 Baht. For 6 servings, this is about $2 per serving, a bit less for 8 servings. This sounds like a great dish for a every once in a while meal or appetizer.
Shortcut: Basic BBQ Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
BBQ Chicken Pizza
October 16, 2016 Lee
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BBQ Chicken Pizza

Adapted from an internet recipe.
BBQ sauce used instead of tomato sauce, this sounds really good! On my to make list next time our daughter visits, she loves pizza! The pizza dough listed is to make TWO 12 inch pizzas, this recipe is for ONE BBQ Chicken Pizza, and the other pizza can be anything of your choice or you can double this recipe (not the crust part) and make two of these. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 1 12 inch pizza

Equipment

  • Pizza Pan (12 inch)
  • Oven

Ingredients
  

For the Pizza Dough

  • 2 cups all purpose flour
  • ½ teaspoon instant yeast
  • ¼ teaspoon salt
  • ¾ cup water
  • 1 teaspoon Italian seasoning, optional

For the BBQ Chicken Pizza

  • ¼ cup BBQ sauce, Shortcut
  • 1 to 2 cups Mozzarella Cheese, shredded
  • 1 cup chicken, cooked and cubed or shredded
  • ¼ cup red onion
  • ¼ cup cilantro, chopped

For the second Pizza

  • sauce, of your choice
  • toppings, of your choice

Instructions
 

  • Preheat your oven to 200° C (400° F). Get out your 12 inch pizza pan or baking sheet, spread just a bit of cornmeal on it, this will prevent the crust from sticking, or just use a bit of flour.
  • Divide the dough into two pieces. Using one piece, pat or roll this out to cover your pizza pan, spread the BBQ sauce over the dough to ½ inch of the edge, use more as needed, no one will complain.
  • Spread the Mozzarella over the sauce to your liking, 1 to 2 cups. Spread the chicken over the cheese, and spread the onion over the chicken, then sprinkle on the cilantro.
  • Bake for 10-15 minutes or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool 1-2 minutes then slice and serve.
  • Repeat the steps with the sauce, cheese, and toppings of your choice for the second pizza.

Notes

No need for prices on this. This can be inexpensive or as costly as you determine by the amount of cheese and other toppings used for the second pizza. Pizzas make a great meal for visiting family, as I have not met a Thai that does not like pizza. Using the shortcut for the BBQ sauce and for another pizza, the tomato sauce, will save you money as well.
Note 1. I make a lot of pizzas here, I bake the crust with just the sauce first for about 8-10 minutes before adding cheese and or other toppings, then bake again to brown it all up. When I make this BBQ Chicken recipe, I will give the results on how the recipe is stated and how the baking first works.
Shortcut: Basic BBQ Sauce.
* Fair Value $1.01 to $1.50 per Serving,PIZZA
3 Ingredient No Churn Cookies ‘N Cream Ice Cream
October 15, 2016 Lee
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3 Ingredient No Churn Cookies ‘N Cream Ice Cream

This sounds really good! Next trip to the city I am going to have to pick up some Oreo cookies!
Print Recipe
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup whipping cream, cold, 35%+ fat content is better
  • 1/2 cup condensed milk, plus 2 tablespoons
  • 5 Oreo cookies, filling removed

Instructions
 

  • Place the Oreos (or any chocolate cookies) (fillings removed) in a ziplock bag. Press the air out and seal. Use a rolling pin or flat side of a meat tenderizer to smash the cookies, feel free to leave some big if you like as well.
  • In a mixing bowl, add the cream and whisk until stiff peaks form. Then transfer 1/4 of the whipped cream into a mixing bowl that contains the condensed milk, Beat this together. Gently fold in the remain whipped cream in 3 batches.
  • Fold in the crushed cookies. Transfer to a airtight container, cover, and freeze over night.
  • To serve, allow the container to thaw on the counter for 5-10 minutes before scooping out.

Notes

Whipping cream is about 95 Baht for a 250 ml container, this is just a bit over 1 cup. For 4 servings, this comes to about 70 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,DESSERTS