Author Archive
Creamy Beef Stroganoff
September 28, 2016 Lee
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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.
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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
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Balsamic Vinegar Substitute

Sounds reasonable to me.
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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
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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
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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
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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
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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
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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
Slow Cooker Beef and Gravy II
September 27, 2016 Lee
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Slow Cooker Beef and Gravy II

This is an easy recipe and just a variant of Slow Cooker Beef and Gravy I. Use the shortcuts stated and you make make this dish for less than what you think. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo beef, any cut, cut into 1 inch cubes
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • olive oil, as needed
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 packet dry onion soup mix, OR make from a shortcut
  • 1 3/4 cups beef stock, fresh or from powder
  • 1 cup water
  • 1 teaspoon beef stock powder
  • 1 tablespoon Worcherstershire sauce
  • salt and pepper, to taste
  • dried parsley, for garnish

Instructions
 

  • In a large bowl combine flour, onion powder, garlic powder, salt and pepper. Coat eat piece of beef lightly in flour mixture. In a large skillet, heat olive oil as needed over medium-high heat. Brown beef in batches, Remove to a paper towel lined plate. When all beef is browned, add to your slow cooker.
  • In a small bowl combine soup, onion soup mix, beef broth, Worcestershire sauce, beef stock, beef stock powder, water, alt and pepper to your liking. Mix well and pour over beef. Cook on Low setting for 6-8 hours until gravy has thickened a bit and the beef is cooked through. Serve over egg noodles, rice, or mashed potatoes. Garnish with parsley if desired and a vegetable on the side.

Notes

The beef will cost about 200-250 Baht/kilo. Figuring 250 Baht, for 4 servings, this is about $1.84 per serving, less for 6 servings. Not a cheap meal, but would be a great meal for visiting friends and family.
Shortcuts: Condensed Cream of Mushroom Soup, Onion Soup Mix.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Beef - Slow Cooker
Creamy White Bean & Pork Stew
September 27, 2016 Lee
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Creamy White Bean & Pork Stew

This sounds really good, I love good beans and pork, so this seems like a win win. The original recipe I seen stated using 6 cans (no size given so I am assuming a standard 15 oz can, which is about 1 1/2 cups drained per can, I wrote this using dry beans, it is cost savings but does take more planning and preparation time). On my to cook list.
Print Recipe
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Navy Beans
  • 6 slices bacon
  • 500 grams pork, can be butt, loin, or shoulder
  • 4 cups pork stock, fresh or from powder, or chicken stock
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 medium carrot, diced small
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon onion powder
  • 1/2 cup white wine, OR just use another 1/2 cup of stock
  • salt and pepper, to taste

Instructions
 

  • Soak the beans overnight (about 8-10 hours) or do a quick soak by placing the beans in a pot of water, bringing it to a rolling boil for 2 minutes, then remove from heat and cover for an hour.
  • After the beans have soaked, rinse them and add to a large pot, cover with water by 3 inches, ad a pinch of salt if you like. Bring to a boil then reduce to a simmer, stirring occasionally, for about 1-2 hours until the beans are tender.
  • While the beans are simmering, in another large pot, heat on medium temp and crisp up the bacon, set the bacon aside and drain the fat from pot, reserving about 1 tablespoon of fat in the pot.
  • Cut the pork into 1 inch cubes and brown in the bacon fat in the large pot. You are not trying to cook it through, just brown and sear it up a little, then remove from the pot and set aside.
  • When the beans are cooked and good and tender, drain, reserve one cup of beans and set aside. Now using the pot the pork was cooked in, add the carrot and cook until soft, then add the garlic and cook until it is fragrant. Then add the beans, pork stock, butter, bay leave, thyme, and pork. On a low simmer let this cook for 45 minutes to 1 hour with lid on, stirring occasionally.
  • Take the last cup of beans that you reserved and smash with the back of a fork to make a paste, add this to the pot and stir to combine, this will thicken the stew, continue with the low simmer for another 2-3 hours, stirring occasionally. Serve with a garnish of crumbled crispy bacon on top and some buttered bread.

Notes

The beans will cost about 65 Baht, the pork will cost about 120 Baht for shoulder. For 6 servings, this is about 91 cents per serving, even less if stretched to 8 servings. Very economical meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Farmer Casserole
September 26, 2016 Lee
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Farmer Casserole

This sounds really good, has everything for a good breakfast. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 cups potatoes, diced, skin on or off is up to you
  • 1 1/2 cups Cheddar cheese, shredded, this is one 250 gram block
  • 2 spring onions, sliced, white and green parts
  • 3 cups evaporated milk
  • 2 cups eggs, beaten, start with 8 eggs
  • salt and pepper, to taste
  • olive oil
  • 2-3 cups ham, diced

Instructions
 

  • Preheat your oven to 190 C. Get out a large casserole dish, or two if all you have are small ones.
  • Heat a splash of olive oil in a large non stick or cast iron pan on medium heat, add potatoes and cook until lightly browned, then add the potatoes to the bottom of the casserole dish. Layer the ham, cheese, and spring onions over the potatoes.
  • In a large bowl, mix the eggs with the evaporated milk, salt and pepper. Pour this evenly into the casserole dish. Bake for 45-55 minutes or until the egg is set (use a butter knife inserted into the center, if it comes out clean, set, if there is runny egg on it, continue cooking). Serve.

Notes

Bacon and cheese would be most expensive here. Cheese figure 180 Baht/250 gram block, for the ham figure 100 Baht for 2 cups and 150 Baht for 3 cups. For 8 servings, this is about $1.22 per serving, not bad for a complete meal.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES