Author Archive
Creamy Cucumber Pasta Salad
September 9, 2016 Lee
Leave a comment

Creamy Cucumber Pasta Salad

Sounds very nice, great for a BBQ with burgers or ribs, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

For the Pasta

  • 1 large cucumber, thinly sliced, use a spoon to remove the seeds
  • 250 grams dry pasta, Ziti, Penne, or any bite size pasta
  • 1/2 onion, thinly sliced

For the Dressing

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup mayo
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons white vinegar
  • cracked black pepper, to taste

Instructions
 

  • In a small bowl, mix together the dressing ingredients, set aside.
  • In a pot of boiling water, cook the pasta until tender, drain and run under cold water for a few seconds.
  • Mix all in a large bowl and refrigerate for at least an hour before serving.

Notes

Minimal cost.
Shortcut: Sour Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
Sides - Salads
Easiest Poached Eggs
September 9, 2016 Lee
1 Comment

Easiest Poached Eggs

I like poached eggs on toast, great breakfast with a side of bacon. I made this for breakfast this morning for my wife and I on 10 Sep 2016. On the regular rotation now, very easy, my comments below.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Breakfast
Cuisine American
Servings 1 servings

Ingredients
  

  • 2 eggs
  • water
  • white vinegar
  • 1-2 slices bread, toasted and buttered, thick sliced perferred

Instructions
 

  • Using a small Pyrex measuring cup or a microwavable bowl, add 1/8 teaspoon of white vinegar, add to that 1/2 cup water. Crack 1 egg into the water, and gently poke the yoke with a toothpick (this keeps the yolk, you know, from exploding). Cover the measuring cup or bowl with plastic wrap but leave one edge open just a bit.
  • Microwave for 1 minute and remove immediately. The egg yolk should be cooked to medium, white set, yolk a bit runny (perfect in my opinion). You may need to experiment on a few eggs as every microwave is different on power.
  • Quickly remove the egg from the cup or bowl using a slotted spoon and place on a slice of toast. Repeat this again for another egg, placing each on a slice of buttered toast or two eggs on one large thick sliced piece of toast, add a side of bacon or sausage, and you have breakfast.

Notes

Minimal cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Hungarian Goulash
September 9, 2016 Lee
Leave a comment

Hungarian Goulash

This sounds very tasty and has two things I love, potatoes and smoked sausage. On my to cook list for sure.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 500 grams spicy smoked sausage, sliced
  • 1 1/2 kilos small potatoes, leave skin on and just cut into chunks
  • 2 tablespoons butter
  • 2 onions, quartered and thinly sliced
  • 1 clove garlic, smashed and minced
  • 3/4 teaspoon cracked black pepper
  • salt, to taste
  • 1 1/2 teaspoons paprika
  • 1 1/2 cups chicken stock, fresh or from powder
  • 1 tablespoon fresh parsley, chopped
  • olive oil

Instructions
 

  • Place a medium sized over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the sausage and cook them a few minutes until they become a browned then remove the sausage from the pan with a slotted spoon, and set aside.
  • In the same pot, add in the butter, and allow it to melt then add in the sliced onions and cook those in the butter and sausage drippings until a rich, golden brown, about 5-7 minutes. Next, add in the garlic, plus a pinch of salt to your liking, the cracked black pepper and the paprika, and stir to combine with the onions, cook just until the garlic becomes aromatic.
  • Next, add in the potatoes, and fold them into the onions/garlic to coat them well, then add in the chicken stock and stir to combine, then push the potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly, cover the pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice. Uncover the pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
  • When the potatoes are tender, add in the sausage and parsley and gently mix together, add a drizzle of olive oil and season with additional salt and pepper if desired. Cook on a low simmer until heated through, serve with bread.

Notes

The sausage would cost about 150 Baht/500 grams (this is about 5 large links). For 4 servings this is about $1.10 per serving, good value over all.
Recipe inspired by & photo provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Fried Corn
September 9, 2016 Lee
Leave a comment

Fried Corn

This is Southern staple for a side dish, and is tasty.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/4 cup butter, (1/2 stick or 1/4 block)
  • 1 tablespoon bacon fat
  • 500 grams frozen corn, (1 lb)
  • salt and pepper, to taste

Instructions
 

  • Use a cast iron pan or non-stick skillet. Melt the butter and bacon fat. Add the corn, do not thaw, just add it frozen straight from the freezer. Fry over medium heat until the corn begins to brown. Stir frequently. Takes about 20-30 minutes. Add salt and pepper to your liking.
  • Serve and enjoy.

Notes

A 500 gram bag of frozen corn at Tesco will run about 79 Baht, Makro would be cheaper. For 6 servings, this is about 38 cents per serving, more servings would be less cost per serving.
Variant: 1. Add a diced red or green bell pepper.
Adapted from an internet recipe.
#1 Go-To Recipes,5 Ingredients or Less,SIDES
Country Style Steak & Gravy
September 9, 2016 Lee
Leave a comment

Country Style Steak & Gravy

Sounds really good, but may be a bit of a challenge for my location. People in larger cities should have no problem with the beef, as explained in Step 1. On my to cook list so I can experiment with the beef. Servings is approximate, ingredients are minimal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • beef cube steak, see Step 1
  • 1 cup all purpose flour, more as needed
  • salt and pepper, to taste
  • cooking oil, type is up to you but not olive oil
  • 1/2 onion, sliced and rings seperated
  • 2 cups cold water

Instructions
 

  • For the beef, recipe states Cube Steak, which means it has been tenderized either by pounding or mechanically. Cube steak is normally made from the Round or Top Round cut. The larger Tesco stores in the larger cities more than likely carry Round cuts of beef. The Tesco website (Bangkok) shows Beef Round cut for 135 Baht/220 gram piece. I would start with 2 pieces of that and pound it yourself with a meat tenderizer.
  • You will want to get everything prepped and ready first before you begin cooking. Start by cutting the tenderized round cut into large pieces, maybe 3 pieces per 220 gram cut, set aside. Next cut the onion into slices and separate into rings, set aside.
  • In a large cast iron pan, or large non-stick skillet, add your cooking oil, between 1/4 to 1/2 inch deep, turn on heat to medium low and let it get hot but not smoking.
  • While the oil is heating, mix the flour on a plate along with salt and pepper to your liking. Flour the beef pieces and set aside. Add more flour to the pan as needed. Do not discard the flour.
  • Fry the beef pieces until brown on each side, do not over crowd the pan, so may 3 pieces at a time. Watch them closely so they do not stick to the bottom of the pan. Remove the first batch from the pan and set aside on a plate. While frying the last pan of steak throw in the onions and let them cook with the steak. Remove the onions along with the steak to the plate after frying.
  • Once all the pieces are fried and removed, pour out oil leaving about 1/8" inch the pan, enough to cover the bottom. Then add three heaping tablespoons of the flour mixture left over from the meat into the hot oil. Stir constantly until the flour & oil turn a deep brown color. Then add 2 cups of cold water all at once. Continue to stir as mixture thickens then reduce heat to low. Add back in the meat & onions and let it all cook on very low heat for about 30 minutes. If the gravy starts to get too thick add a little water to it. Last add salt and pepper liberally. Serve with mashed potatoes and the gravy spooned over the beef and potatoes. Our Fried Corn recipe would be a perfect side for this dish.

Notes

The beef, for two 220 gram pieces of Round cut would be 270 Baht. For 4 servings, this is about $1.98 per serving, for 6 servings, this is about $1.32 per serving. If you can get 6 servings from this, that would be a fair cost since beef is used. Ground beef or even ground pork could be used for this, just make patties and follow the same steps. Both would be less, and ground pork would be less than $1 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
5-Layer Breakfast Bake
September 9, 2016 Lee
Leave a comment

5-Layer Breakfast Bake

This is my type of meal, sounds very filling. Takes some time to prepare but I think this would be a big hit. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Casserole

  • 3 cups hash brown potatoes, OR make from a shortcut on this site
  • 250 grams Cheddar cheese, shredded, this is 1 block
  • 3 cups scrambled eggs, 9 large eggs OR 12 medium eggs
  • salt and pepper, to taste

For the Sausage Gravy

  • 1 tablespoon butter
  • 500 grams breakfast sausage, bulk, OR make from a shortcut on this site
  • 2 tablespoons all purpose flour
  • 4 cups milk
  • salt and pepper, to taste

For the Biscuit Topping

  • 2 cups all purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk, cold, OR make from a shortcut on this site
  • 1/2 cup butter, melted, plus 2 tablespoons melted for brushing
  • 1 teaspoon salt

Instructions
 

  • Some prep work first. First thing is to make the hash browns using the shortcut on this site if you are not using frozen (frozen must be thawed as well). After the hash browns have been made (just follow the steps to just before cooking) or frozen hash browns thawed out, now make the scrambled eggs, you may wish to do this in batches instead of all at once.
  • Preheat your oven to 200 C, lightly grease a 9x13 baking dish with butter.
  • Spread the hash browns evenly in the bottom of the baking dish and sprinkle with salt and pepper to taste. Now evenly layer the cheese over the hash browns. Now evenly layer the scrambled eggs over the cheese.
  • For the gravy, heat the butter in a large pan, and the sausage to the pan and break it up with a spatula and let it brown for a few minutes. Then add in the flour and give it is a mix and let it cook for 1 minute. Pour in the milk, stirring constantly until the mixture has thickened, about 8 minutes or so. Season with salt and pepper to taste. Pour the gravy on top of the eggs in the baking dish and spread evenly.
  • For the biscuit topping, combine the flour, salt, baking powder, and baking soda in a large bowl. Make well in the center of the flour.
  • Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
  • Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan. Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter. Bake for 25-30 minutes and the biscuit topping should be golden brown. Remove from the oven and allow it to rest for 5 minutes before cutting, serve.

Notes

The cheese will cost about 180 Baht/250 gram block. The eggs will cost about 50-70 Baht depending on size, I will figure this as 70 Baht for large eggs. For the sausage, if you make yourself from minced pork, this is about 60 Baht/500 grams. For 8 servings, this is about $1.15 per serving, which is really not that bad a cost for a filling and complete meal.
Shortcuts: Hash Brown Potatoes, Breakfast Sausage, Buttermilk.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
One-Pot Cajun Shrimp & Sausage Pasta
September 9, 2016 Lee
Leave a comment

One-Pot Cajun Shrimp & Sausage Pasta

Sounds really good, I will be trying this for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry linguine, OR spaghetti, OR Fettuccine
  • 4 tablespoons butter, divided, this is 1/4 of a standard block
  • 1 tablespoon Cajun spice mix, OR make from a shortcut
  • 500 grams fresh shrimp, peeled, deveined, and tails removed
  • 500 grams spicy smoked sausage, sliced
  • 1/2 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon red pepper flakes, optional and to taste
  • 1 teaspoon dried thyme
  • 1 cup chicken stock, fresh or from powder
  • 1 cup heavy cream, OR use milk, OR make from a shortcut

Instructions
 

  • In a large pot, cook the pasta of your choice in boiling water until just tender, drain then set aside.
  • Using the same pot, heat the half the butter and the Cajun seasoning and mix the spice with the butter, then add in the shrimp and cook until they turn pink, then remove the shrimp from the pot and set aside.
  • Add the remaining butter to the pot and once it is melted, add the onion and bell pepper and cook for about 3-5 minutes, until the onion is translucent, then add the sausage and cook for another 1-2 minutes, then add the garlic, red pepper flakes if desired, and the thyme. Mix well. Then stir in chicken stock and heavy cream, mix well and cook for 3 minutes or until the sauce is starting to thicken. Then add in the shrimp and pasta and mix well to combine everything. Serve.

Notes

The sausage would cost about 150 Baht/500 grams (this is about 5 large links). Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. For 4 servings, this is about $1.84 per serving. For 6 servings, this is about $1.23 per serving. Overall, not a bad cost for visiting friends, or even with Thai family (with the Thai family, up the Cajun spice and red pepper flakes).
Shortcuts: Cajun Seasoning Mix, Heavy Cream.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Slow Cooker Salisbury Steak II
September 8, 2016 Lee
Leave a comment

Slow Cooker Salisbury Steak II

This sounds really good. There is a browning step on the stove top involved but even that, this sounds easy and good. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

For the Patties

  • 750 grams ground beef, OR minced pork
  • 1 egg
  • 1/2 cup onion, finely diced
  • 1/2 cup panko breadcrumbs
  • 1 clove garlic, smashed and minced
  • 2 tablespoons milk
  • salt and pepper, to taste

For the Gravy

  • 180 grams fresh mushrooms, sliced
  • 1/2 onion, halved and sliced
  • 1 1/2 cups beef stock, fresh or make from powder
  • 1 packet brown gravy, OR make from a shortcut
  • 1 tablespoon tomato ketchup, OR make from a shortcut
  • 1 tablespoon Dijon mustard

Instructions
 

  • Mix all Patty ingredients in a large bowl and make 6 patties from this. Cook these in a pan on the stove top for 1 minute each side, to brown them.
  • Add the gravy ingredients to the slow cooker and stir to mix, place the patties on top and gently turn the patties to coat in the gravy and push them down into the gravy as well.
  • Cook on Low setting for 5 hours. Remove the patties and add 2 tablespoons of corn starch to the gravy and stir to thicken up gravy. Serve patties with mashed potatoes and gravy over both. A vegetable on the side would make this a complete meal.

Notes

Beef will run about 110 Baht/750 grams. This comes to about $1.08 per serving for 3 servings, for 6 servings, this is about 54 cents per serving. Overall a good value.
Shortcuts: Beef Gravy, Tomato Ketchup.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Kielbasa and Potato Bake
September 8, 2016 Lee
Leave a comment

Kielbasa and Potato Bake

The title may be misleading, there is very good spicy smoked sausage at Makro that is on par with Kielbasa, I use it often, it is very good. This recipe sounds great and is on my to cook list. Lot of possibilities here! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup milk
  • 3 clove garlic, smashed and minced
  • 1/2 teaspoon black pepper
  • 500 grams spicy smoked sausage, sliced
  • 4 large potatoes, cubed

Instructions
 

  • Preheat your oven to 190 C. Get out a 9x13 baking dish.
  • In a large bowl, mix the soup, milk, garlic, and pepper, then stir in the potatoes and sausage. Once mixed, spoon this into your baking dish. Bake for 90 minutes or until the potatoes are tender. Remove from oven, let rest 5 minutes, cut and serve. A green salad and vegetable on the side would make this a complete meal.

Notes

The sausage would cost about 150 Baht/500 grams (this is about 5 large links). Make the soup yourself, it takes only 5 minutes. For 8 servings, this is about 55 cents per serving. Good value.
Variants, keep in mind adding any of these, increases the per serving cost. Add cabbage. Add a chopped onion. Add some shredded cheese on the top.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pork - Sausage
Scotch Eggs I
September 7, 2016 Lee
Leave a comment

Scotch Eggs I

Adapted from an internet recipe.
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Lunch, Main Dish
Cuisine European
Servings 3 servings

Ingredients
  

  • 500 grams pork sausage, Shortcut
  • 2 teaspoons Worcherstershire sauce
  • 6 eggs, hard boiled, peeled, chilled in fridge
  • 1 tablespoon all purpose flour
  • â…› teaspoon black pepper
  • 1 egg, lightly beaten
  • â…” cup breadcrumbs, or panko breadcrumbs
  • all purpose flour, just a teaspoon or so for dusting the eggs
  • salt, to taste

Instructions
 

  • In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
  • Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
  • Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
  • When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.

Notes

Low cost per serving.
Shortcut: Sausage.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck