Author Archive
Substitute Old Bay Seasoning
September 30, 2016 Lee
Leave a comment

Substitute Old Bay Seasoning

Adapted from an internet recipe.
I do have some in the spice cabinet since I found some in Phuket so I bought a bottle for use in some other recipes, then I came across this recipe to make a substitute.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 1 cup

Ingredients
  

  • 3 teaspoons celery salt
  • 2 teaspoons mustard powder
  • 1½ teaspoons black pepper
  • 1½ teaspoons paprika
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper

Instructions
 

  • Mix everything and store in an airtight container, use in place of Old Bay Seasoning. This makes approximately ¼ cup of seasoning.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes
Roasted Turkey & Sweet Pea Ranch Pasta Salad
September 30, 2016 Lee
Leave a comment

Roasted Turkey & Sweet Pea Ranch Pasta Salad

Sounds very good. Feel free to use diced ham or cooked and diced chicken. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups dry pasta, small shells, spirals, or macaroni
  • 2 cups turkey breast, cooked and diced,
  • 3/4 cup sweet peas, frozen, thawed
  • 1/4 - 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Ranch dressing, OR make from a shortcut
  • 1/2 cup mayo

Instructions
 

  • Add the pasta to a pot of boiling water and cook until tender, about 6-8 minutes or so. Drain and rinse pasta and place in a large bowl.
  • Add the turkey, peas, and cheese and give that a quick mix.
  • Mix the mayo and ranch dressing together and then mix this into the pasta mixture until everything is well coated. Cover and place in the fridge for at least an hour before serving.

Notes

Low cost.
Shortcut: Ranch Dressing.
Adapted from an internet recipe.
Sides - Salads
Quick Cocktail Sauce
September 30, 2016 Lee
Leave a comment

 

Quick Cocktail Sauce

Great shortcut instead of the high price for store bought cocktail sauce. I will have to try this for sure.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 1 cup

Ingredients
  

  • 1/2 cup tomato ketchup
  • 2 tablespoons prepared horseradish
  • dash Worcherstershire sauce
  • 1 lemon
  • dash tobasco sauce, or to taste

Instructions
 

  • In a small bowl, mix the ketchup, horseradish, a dash of Worcestershire sauce, a squirt of lemon juice, and a dash of tabasco sauce. Chill, then serve as a dipping sauce with cooked shrimp.

Notes

Used in Recipes Listed on this Site:
 
Adapted from an internet recipe.
CONDIMENTS
Creamy Beef Stroganoff
September 28, 2016 Lee
Leave a comment

Creamy Beef Stroganoff

This sounds really good, an easy skillet dinner that is on my to cook list. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup evaporated milk
  • 1 cup sour cream, OR make from a shortcut
  • 2 1/2 cups egg noodles, cooked
  • salt and pepper, to taste

Instructions
 

  • Heat a pot of water and when boiling, cook the noodles until tender. Drain and set aside.
  • Meanwhile, heat a large non-stick skillet and brown the ground beef and season with salt and pepper to your liking, just before beef is done, add in the onion and bell pepper and cook until tender. Stir in the soup and milk and simmer for 10-15 minutes, stirring occasionally.
  • Remove the skillet from heat and stir in the sour cream then add the noodles or pasta, mix well and serve.

Notes

The beef will cost about 200-250 Baht/kilo. Figuring 200 Baht, for 4 servings, this is about $1.47 per serving, less for 6 servings. Using minced pork at about 80/kilo, this is about 60 cents per serving, less for 6 servings. Good value overall.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Balsamic Vinegar Substitute
September 28, 2016 Lee
Leave a comment

Balsamic Vinegar Substitute

Sounds reasonable to me.
Print Recipe
Prep Time 1 minute
Total Time 1 minute
Servings 1 tablespoon

Ingredients
  

  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon brown sugar

Instructions
 

  • Mix well, use in place of 1 tablespoon of Balsamic vinegar.

Notes

This is easily scaled to any amount you need, for instance, you need 1/2 cup of balsamic vinegar, use 8 tablespoons of apple cider vinegar and 4 teaspoons of brown sugar.
INGREDIENTS
Biscuits
September 28, 2016 Lee
Leave a comment

Biscuits

These sound good, can be served with butter, honey, jam, or gravy (which would be my preference). These are easy with no kneading. On my to cook list so I can try these out. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1/3 cup butter, cold, shredded
  • 1 cup buttermilk, OR use the shortcut, OR regular milk
  • butter, couple of tablespoons, melted, to brush the tops

Instructions
 

  • Preheat your oven to 220 C, get out a baking sheet.
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar, cut in the butter until the mixture looks like coarse meal. Gradually stir in the buttermilk until a soft dough forms and pulls away from the side of the bowl.
  • Turn out dough onto a floured surface and pat or roll dough out to 1 inch thick, then cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Do not twist the cutter or glass, that will seal the edges and prevent rising.
  • Brush the tops of the biscuits with melted butter, bake for 13-15 minutes until the edges begin to brown.

Notes

Shortcut: Buttermilk.
Adapted from an internet recipe.
SIDES
Classic Chicken and Dumplings I
September 28, 2016 Lee
Leave a comment

Classic Chicken and Dumplings I

Sounds like a really good dish. On my to cook list. 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 American
Servings 6 servings

Ingredients
  

  • 6 chicken thighs, bone in and skin on
  • 4 stalks celery, chopped, import celery
  • 3-4 carrots, chopped
  • 2 onions, chopped
  • 2 teaspoons dried thyme
  • 2 cloves garlic, smashed and minced
  • 2 bay leaves
  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter, between 1/4 and 1/2 block of butter
  • 3/4 cup buttermilk, OR make from a shortcut on this site
  • 2 tablespoons fresh parsley, chopped, plus more for serving
  • 10 cups chicken stock, fresh or from powder
  • olive oil, as needed
  • salt and pepper, to taste

Instructions
 

  • Heat a splash of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper on each side. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
  • Add the celery, carrots, onions, thyme, and garlic to the pot and cook, stirring, until the vegetables begin to soften, about 5-7 minutes. Add the chicken, bay leaves, and stock. Bring to a simmer and cook until the chicken is cooked through, about 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate and let cool let cool. Once the chicken is cooled, shred the chicken with 2 forks and return it to the pot, discarding the skin and bones or use for a treat for your dog.
  • Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and salt and pepper to your liking in a small bowl. Slowly whisk the flour mixture into the pot and simmer until slightly thickened, about 8-10 minutes.
  • To make the dumplings whisk together the remaining 2 cups of flour, baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer covered until the dumplings are firm, about 12-15 minutes. Serve sprinkled with parsley.

Notes

The 6 thighs might cost you about 80 Baht, go with quarters, use the thighs and save the legs for another recipe. Thighs from quarters are large than buying thighs separate. For 6 servings, this is about 40 cents per serving. Excellent value.
Shortcut: Buttermilk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Slow Cooker Beef and Gravy III
September 27, 2016 Lee
Leave a comment

Slow Cooker Beef and Gravy III

Straight forward basic recipe, use the shortcuts for cost savings. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef, any cut, cut into 1-2 inch pieces
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 packet brown gravy, OR make from a shortcut
  • 1 tablespoon beef stock powder
  • 1 cup water
  • 1 small onion, chopped

Instructions
 

  • Put everything in your slow cooker and give it a mix. Cook on Low setting for 7-8 hours or until fork tender. Serve over hot rice or pasta.

Notes

The beef will cost about 200-250 Baht/kilo. Figuring 250 Baht, for 6 servings, this is about $1.23 per serving. Good value.
Shortcuts: Condensed Cream of Mushroom Soup, Brown Gravy Mix.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Mustard Baked Fish
September 27, 2016 Lee
Leave a comment

Mustard Baked Fish

Sounds good! Dijon or spicy mustard and Panko breadcrumbs, sounds excellent. The original recipe called for cod, I am changing this to Pangasius or Barramundi (Sea Perch). Any white fish will work for this. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams white fish fillets, Pangasius or Barramundi would be good here
  • 1 tablespoon Dijon mustard, or spicy mustard, and more as needed
  • 1/2 cup butter crackers, crushed
  • 1 tablespoon butter, melted
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 205 C. Drizzle some olive oil on a baking sheet.
  • Brush the mustard over the fillets on both sides, place fillets on the baking sheet. Mix together the cracker crumbs and melted butter, sprinkle this over the fillets and press gently into the fish to make sure the mixture adheres to the fillets.
  • Bake for 15 to 20 minutes or until fish is opaque throughout and flakes easily with a fork, and the coating should be golden brown. The baking time will depend on how thick the fillets are, check at 15 minutes and if not done, continue baking, checking every 2 minutes until done. Serve. Potato salad would be a good side dish.

Notes

Pangasius would run about 60 Baht/500 grams, barramundi (although you have to fillet yourself) will run about 100 Baht/fish. Either way, this is less than $1 per serving. Great value for a good meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Spicy Lemon Chicken Pasta II
September 27, 2016 Lee
Leave a comment

Spicy Lemon Chicken Pasta II

Sound really good, cook in one skillet with cherry tomatoes, 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
  

  • 500 grams chicken breast, cut into 1 inch cubes
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 1/2 cups dry pasta, any bite size pasta will work
  • 1 cup cherry tomatoes, cut in half (measure after cutting in half)
  • 2 cups chicken stock, fresh or from powder
  • 1-2 juice from lemons
  • 1 cup water, OR use additional chicken stock
  • 1 tablespoon dried basil
  • salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1 cup Mozzarella Cheese, shredded
  • olive oil, as needed

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat, add the onion and stir, cooking until soft and nearly translucent then stir in garlic and cook for 30 seconds. Add chicken and cook until just browned.
  • Then stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and salt and pepper as desired. Bring to a boil and continue to stir often, uncovered, for about 8-10 minutes or until the pasta is tender, add more chicken stock as needed, or until most of the liquid has evaporated. Remove from heat, sprinkle cheese on top, and cover for 10 minutes or until cheese is melted and remaining liquid is absorbed. Serve.

Notes

Chicken breast will run about 35 Baht/500 grams. The cheese will run maybe 50 Baht/1 cup. For 4 servings, this is about 68 cents per serving, less for 5 or 6. This is an economical meal even with a side.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA