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Crock Pot Corn on the Cob
October 11, 2016 Lee
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Crock Pot Corn on the Cob

Spend with Pennies, Holly, Canada.
This is an interesting one and I am quite happy to list this and is a must try for me. This takes a few hours, but when you think about it, you can start this then go about getting the rest of meal, think a outdoor BBQ together, and you are not tying up a burner on the hob or space on the grill, the corn is seasoned and buttered, seems like a win win.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Side
Cuisine American
Servings 3 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6-8 ears corn, husked and break each in half
  • olive oil, as needed
  • ⅔ cup water
  • salt and pepper, to taste
  • butter, to taste

Instructions
 

  • Add the water to your slow cooker.
  • Lightly brush each ear of corn with olive oil, season with salt and pepper to your liking, and place in your slow cooker. Cook on High setting for 3-4. When the corn is bright yellow in color add the butter, it will melt down to the bottom of the pot, toss the corn with buttery liquid and serve.
5 Ingredients or Less,Sides - Slow Cooker
Shrimp Pasta Salad
October 11, 2016 Lee
1 Comment

Shrimp Pasta Salad

Pasta salads I love, pasta salads with shrimp, even better! Ingredients are easily available, and if you are near the coast, the local caught small shrimp is very inexpensive. This is a base recipe, meaning change this up with anything you want, such as crab, imitation crab, more or less bell peppers for color, with our without relish or change to chopped pickles. Very easy dish to put together. I made this on 12 Oct 2016, modified to what I had on hand, and it is very good! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

For the Main Ingredients

  • 250 grams dry elbow macaroni, or shell, spirals, or any bite size pasta
  • 1 tablespoon onion, minced
  • 2/3 cup celery, use import or local
  • 1/2 cup red bell pepper, diced
  • 1 1/3 cup shrimp, peeled,tails removed, cooked

For the Dressing

  • 1 cup mayo
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sweet pickle relish, OR chopped dill pickle, OR make from a shortcut
  • 3 tablespoons fresh dill
  • 1 teaspoon sugar
  • salt, to taste

Instructions
 

  • In a pot of boiling water, add the pasta and cook until just tender, drain and rinse under cold water. (I made this using #32 Maccheroni.)
  • While the pasta is cooking, mix the dressing ingredients in a large bowl, then add the pasta and the rest of the ingredients and gently mix with the dressing. Place in the fridge for at least an hour to chill before serving. (I added the chopped items on top of the drained pasta, I like eggs in a pasta salad so I added a few chopped eggs as well.)

Notes

If you can get small White shrimp from a local fisherman, this is minimal cost. If you get from Tesco, the small Whites will run about 48 Baht for 250 grams, which is plenty. This is easily about 23 cents per serving for 6 servings. More than reasonable for a side dish with shrimp.
Variant: I think real or imitation crab would work well in this, either with or without the shrimp.
Shortcut: Dill Pickles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
Sides - Salads
Fresh Apple Pie
October 11, 2016 Lee
2 Comments

Fresh Apple Pie

Adapted from an internet recipe.
Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, excellent pie! On my GO-TO list now! Link to the Shortcut is listed in the Notes section.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 1 pie

Equipment

  • Pie Dish (8 or 9 inch)
  • Oven

Ingredients
  

  • 6-8 medium apples, peeled, cored, slices cut in half
  • 1 cup sugar, or ½ cup white sugar and ¼ cup packed brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 4 tablespoons unsalted butter, cubed
  • 2 pie crusts, Shortcut
  • 1 egg

Instructions
 

  • Preheat your oven to 190° C (375° F). Get out a 8 or 9 inch pie dish.
  • Place the apple pieces in a large bowl, sprinkle with corn starch and gently mix to coat the apples. Cornstarch will thicken the pie.
  • In a bowl, add the sugar, nutmeg, and cinnamon, and mix together with a spoon. This batch is the white sugar, brown sugar, nutmeg, and cinnamon version.
  • Add the apples pieces and spread out evenly. I used an 8 inch pie dish for this pie.
  • Sprinkle the sugar mixture over the apples. , cinnamon, and nutmeg. Dot the top with the butter pieces. Place the top crust on and slice a couple of vents in the top. You can also wrap some foil around the edge of the crust to prevent that from over cooking. In a small bowl, beat the egg with a tablespoon of water and brush the top of the pie, then the top will bake to a glossy brown, can also sprinkle sugar on the top to give the crust a sweet crunch.
  • Now roll out the top crust, use as one sheet or lattice. I went for a wide lattice on this pie.
  • Bake for 1 hour. Remove to a rack and let cool for 40 minutes or so before slicing.
  • Slice, serve, and enjoy.

Notes

Shortcut: Pie Crust.
Egg wash and sugar topping guidance provided courtesy of good friend, Garland Davis, US Navy Cook (Ret). United States.
Updated on 8 August 2022.
#1 Go-To Recipes,BREAD & PASTRY
Balsamic Pork Tenderloin
October 11, 2016 Lee
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Balsamic Pork Tenderloin

This sounds really good, and the slow cooker does all the work for you. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1 1/2 kilos pork tenderloin
  • 1 cup chicken stock, fresh or from powder
  • 1/2 cup balsamic vinegar, OR make from a shortcut
  • 1 tablespoon Worcherstershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon red chili flakes, OR go with 1-2 Thai chilies, chopped
  • 2 cloves garlic, smashed and minced

Instructions
 

  • Place the pork tenderloin into your slow cooker. In a bowl, mix together all remaining ingredients. Pour over pork and cook on Low setting for 6-8 hours.
  • Once pork tenderloin has cooked, remove from slow cooker with tongs and a slotted spoon on to a serving dish. Break apart lightly with two forks and then ladle about 1/4 to 1/2 cup of gravy over pork tenderloin. Serve with mashed potatoes and a vegetable for a complete and easy meal.

Notes

Pork tenderloin will run about 148 Baht/kilo. Using just 1 kilo of tenderloin, for 6 servings, this is about 73 cents per serving, very reasonable cost, even with potatoes and a vegetable, this is still below $1 per serving.
Shortcut: Balsamic Vinegar Substitute.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pork - Slow Cooker
Cheesy Garlic Shrimp Alfredo
October 10, 2016 Lee
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Cheesy Garlic Shrimp Alfredo

Cheese, garlic, shrimp, sold! This sounds very nice and on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups milk
  • 125 grams Cream cheese, this is 1/2 a stand block, softened
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup Mozzarella Cheese, shredded
  • 1/3 cup Parmesan cheese, grated
  • pepper, to taste
  • 500 grams medium shrimp, peeled and deveined
  • fresh parsley, chopped, for garnish
  • 500 grams pasta, cooked, of your choice, Fettuccine would be a good choice

Instructions
 

  • Mix together the milk, cream cheese, flour, and salt until smooth, set aside.
  • In a saucepan, melt butter and add garlic. Cook garlic for about a minute, then add the shrimp, cook 3-5 minutes, or until pink, and just barely cooked through, then remove shrimp, leaving the garlic and butter drippings in the saucepan.
  • Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken. Remove from heat, add cheeses and mix. Cover, let stand for about 5 minutes.
  • Add shrimp into sauce and let stand another 5 minutes to heat through. Serve over pasta of choice, garnish with some parsley.

Notes

The Cream cheese will cost about 60 Baht for 1/2 250 gram block. The 1 cup of Mozzarella will cost about 50 Baht for 1/2 200 gram block. The shrimp, that price can very from store bought to fresh local caught from fishermen. Medium Whites in Tesco will run about 135 Baht/500 grams. Fresh local caught will run about 100 Baht/500 gram or less. Going with store bought shrimp, for 4 servings this is about $1.80 per serving, for 6 servings, about $1.20 per serving, overall, not a bad cost.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Slow Cooker Potato Soup I
October 8, 2016 Lee
1 Comment

Slow Cooker Potato Soup I

Without using any cream this is a creamy and thick soup, and is delicious!. I made this on 23 Sep 2017 and wow is it good, enjoyed by the Thai family as well with thumbs up from the entire family. Made as written but I did forget the yogurt part so I have changed that to optional as it was not noticed or missed.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 12 slices bacon, cooked and chopped, divided
  • 3-4 cups chicken stock, fresh or from powder
  • 1 kilo potatoes, diced, peeled or unpeeled is up to you
  • 1 medium onion, diced
  • 4 tablespoons bacon fat, OR butter
  • 1/3 cup all purpose flour
  • 1 can evaporated milk, 1 1/2 cups is using a large container
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup plain yogurt, optional
  • salt and pepper, to taste

Instructions
 

  • For the bacon, I just cut a package in half, chopped that and fried until good and crispy in a small pan. Add the bacon to your slow cooker, just set the pan aside as you will use that in about 6 hours or so.
  • Bacon and onion added to the slow cooker.
  • Add the 3 cups chicken stock, and potatoes to your slow cooker and stir to combine. Cook on Low setting for 6-8 hours or on High setting for 3-4 hours, or until the potatoes are completely tender and cooked through. Once cooked, chop and fry up the other half package of bacon and add that to slow cooker and stir to combine. (Photo shows right when the slow cooker was started.)
  • Once the soup has slow cooked and is about ready to serve, heat the bacon fat, or butter, in the same pan used as the crisping the bacon, on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  • Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
  • Serve as is or with cheese, sliced spring onions, cooked bacon, sour cream, etc.

Notes

You can get bacon as low as 70 Baht/180 grams but averages 150 Baht/180 grams, easily 12 slices. For 8-10 servings, using 150 Baht, you are looking at 56 cents per serving, even less for more servings.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
One Pot Sausage Pasta
October 7, 2016 Lee
1 Comment

One Pot Sausage Pasta

This is a one pot pasta dish that can be prepared any number of ways so it is never the same meal twice. Only rule to follow is to add a liquid for the pasta to cook. Meat, veggies, and spices are up to you to flavor the dish as you see fit. This is a base recipe that you can use to tailor at will. I made this on 10 Feb 2017 and is now a Go-To recipe!Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and minced
  • 1/2 onion, minced
  • 6 smoked sausage links, sliced, see Step 1 for other items you can use
  • 4 tomatoes, chopped
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup heavy cream, OR use milk, OR make from a shortcut
  • 250 grams dry Penne pasta, OR any bite size pasta
  • 2 cups water
  • 3-4 spring onions, chopped, white and green parts
  • Parmesan cheese, grated or shredded, for garnish if desired

Instructions
 

  • For the sausage, go with 250-500 grams, think spicy smoked sausage (Makro), brats, beer brats, English beef or pork bangers, or even large, quality hotdogs. If you choose to use homemade bulk sausage, think meatballs, such as Italian sausage, plain pork sausage, or even chicken sausage.
  • In a large pot, heat the oil and cook the garlic and onion until the onion is starting to soften, then add the sausage, salt and pepper.
  • When the sausage is browned up, add the tomatoes, sugar, heavy cream, and mix. Then add the pasta and water and mix well, cover and cook on simmer for 15 minutes, stirring every 5 minutes or so.
  • After 15 minutes or when the pasta is tender, remove from heat, stir in the spring onion, cover and let sit for 5 minutes, serve with Parmesan cheese on top if desired.
  • Served.

Notes

Sausage will be the costly item here if you buy it, much cheaper if you make it. For store bought smoked sausage, figure about 150 Baht for 500 grams. For 4 servings this is about $1.10 per serving, good value overall, and less for 6 servings.
Shortcuts: Heavy Cream, Sausage.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA
Smoked Sausage with Potatoes & Green Beans
October 7, 2016 Lee
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Smoked Sausage with Potatoes & Green Beans

The is an old school baked dish to use vegetables from the garden and some sausage from the market. This could be a new regular dish here after I try this version. This is a straightforward recipe. We know the green beans as yard beans.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams smoked sausage, sliced
  • 500 grams potatoes, washed, skin on, cut into 1 inch pieces
  • 350 grams yard beans, cut into 1 inch pieces
  • 1 medium onion, cut into wedges
  • 2 cloves garlic, smashed and minced
  • 2 teaspoons olive oil
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 220 C. Get out a 9x13 inch baking dish.
  • In a large bowl, add all ingredients and toss to coat. Pour this into the baking dish, cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or more until the potatoes are tender. Serve.

Notes

Figure about 150 Baht for the smoked sausage from Makro. For 6 servings, this is about 75 cents per serving, good value.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pork - Sausage
Chinese Five Spice Chicken
October 5, 2016 Lee
3 Comments

Chinese Five Spice Chicken

I love Chinese Five Spice Chicken, and oddly, I like the eggs the best. Anytime I transit to Phuket and back home, the van stops at a roadside kitchen, I always get a couple of the eggs to eat as a snack. This is not a secret recipe or an internet recipe, this is from the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 16 May 2017 to get step by step photos, and it is wonderful as always, my comments below.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 500 grams chicken wings
  • 5 hard boiled eggs, peeled
  • 1 tablespoon 5 Spice Powder, rounded tablespoon
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons light soy sauce
  • 2 teaspoons black soy sauce
  • 3 cups water
  • olive oil, as needed
  • 1 package bean curd, this is tofu, amount is up to you, cut in 1 inch peices, optional

Instructions
 

  • Prepare your chicken wings by separating the drumette from the middle middle piece and the wing tip. Put the drumettes and middle sections in a large bowl, keep the wing tips for your dog. Or just buy middle sections or drumettes. Take the wing tips and boil them in some water to make a quick stock, and then give the wing tips to your dog, they will appreciate that. This is the spice packet I use, good brand.
  • In the bowl for the drumettes and middle sections, add the 5 Spice Powder. Rub that in with your fingers until they are all coated. This is easy, use one hand to mix the wings and the the other to sprinkle in the spice powder, they will all coat as you can see.
  • In a wok or large non-stick pan, heat a splash of olive oil then add the garlic, when the garlic is browned and the chicken, fry for a few minutes turning a few times. You are browning them, not needing to cook through.
  • Add the water, sugar, salt, light and black soy sauces, eggs, and bean curd, cover and simmer for an hour.
  • This photo was at the 1 hour mark, and some chicken and eggs already removed to a serving bowl. The longer the eggs sit in the liquid the darker color they develop.
  • Served. Spoon the broth over rice, delicious.

Notes

Chicken wing prices can vary depending on what you buy. Whole wings would be 45 Baht/500 grams. Wing stick (drummettes) is about 33 Baht/500 grams, and the middle section, the part with the 2 bones, is about 60 Baht/500 grams. Go with drummettes for 33 Baht, for 4 servings, this is about 25 cents per serving. Very cost effective.
From a recipe on a spice packet.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Swedish Meatballs (Svenska Kottbullar)
October 2, 2016 Lee
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Swedish Meatballs (Svenska Kottbullar)

Adapted from an internet recipe.
I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Swedish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

For the Meatballs

  • 2 slices day old bread, crumbled
  • ½ cup heavy cream, Shortcut
  • 1 teaspoon butter
  • 1 small onion, minced
  • 300 grams ground beef, (10 oz)
  • 150 grams minced pork, (5 oz)
  • 1 egg
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • 1 tablespoon butter
  • ¼ cup chicken stock, fresh or from powder

For the Gravy

  • pan drippings
  • 3 tablespoons all purpose flour, or as needed
  • 2 cups beef stock, or as needed
  • 100-220 grams sour cream, to taste, (3½-7 oz)
  • salt and cracked black pepper, to taste

Instructions
 

  • Preheat oven to 180° C (350° F). Get out a large baking dish.
  • Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1½ tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  • To make the gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2½ cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream, taste so you do not over do the sour cream. Season to taste with salt and black pepper.
  • Serve the gravy with the meatballs and mashed potatoes or boiled macaroni.

Notes

Figure about 150 Baht for the beef and pork. For 6 servings this is about 75 cents per serving. You can keep the meatballs and gravy warm in a slow cooker.
Shortcut: Heavy Cream.
* Best Value $1 or Less per Serving,: SWEDISH,MEATBALLS