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Irish Bacon, Sausage, Onion & Potato Dish
July 31, 2016 Lee
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Irish Bacon, Sausage, Onion & Potato Dish

Not sure if this is Irish but it sounds good and hearty. For this you will need a large oven proof pot with a lid or foil to cover. To make this in a slow cooker, cut the ingredients in half and cook on High setting for 4 hours.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 2 kilo potatoes, washed and cut into large pieces
  • 2 onions, peeled and thickly sliced
  • 500 grams sausage, spicy smoked sausage, bangers, or brats would work
  • 500 grams bacon
  • 2 1/8 cups water
  • 1 tablespoon beef stock powder
  • 3-4 tablespoons fresh parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • Use hot water from your hot water pot and dissolve the beef powder in a sauce pan.
  • Grill or broil the sausage and bacon to color them, do not over cook or dry them out, drain on paper towels. When drained, cut the bacon into 1 inch pieces, cut the sausage into large pieces.
  • Preheat your oven to 150 C. Using large oven proof pot, layer the ingredients in this order: onion, bacon, sausage, potatoes. Season each layer with pepper and parsley. Repeat until all the ingredients are used.
  • Heat the water with beef stock in it to boil, then pour this into the large pot and cover with a lid or foil. Place the pot in the oven and cook for at least 3 hours (4 to 5 hours does not hurt either). At the 2 hour point, check the liquid level in the point, you want about an inch of liquid in the bottom of the pot at all times. Serve, liquid at the bottom is your gravy.

Notes

The sausage, spicy smoked sausage runs about 125 Baht/500 grams, English Bangers, pork or beef will run about 100 Baht/500 grams. Brats will run about 180 Baht/500 grams. Bacon will cost about 200 to 280 Baht/500 grams. Using Bangers, this comes out to about $1.88 per serving for 6 servings. Over all, not a bad cost for a hearty meal.
To cook this in a slow cooker, cut the ingredients in half and cook on High setting for 4 hours.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Beef - Slow Cooker,Pork - Slow Cooker
Chili Mac and Cheese Bake
July 31, 2016 Lee
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Chili Mac and Cheese Bake

Sounds really good!
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups dry elbow macaroni
  • 1 cup flour
  • 3/4 cup corn meal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 6 tablespoons butter, melted and cooled
  • 2/3 cup milk
  • 2 cups Cheddar cheese, shredded
  • 2 1/2 - 3 cups leftover Chili, slightly warmed

Instructions
 

  • Preheat your oven to 220 C. Lightly grease a 9x9 baking dish with butter.
  • Cook the pasta but reduce the time by 1 to 2 minutes, drain and set aside.
  • When the pasta is cooking, in a medium bowl, whisk together the flour, corn meal, sugar, salt, and baking powder. Add the egg, melted butter, and milk, mix until just incorporated, it will be lumpy, that is ok.
  • Spread the pasta evenly on the bottom of the baking dish then top with the cheese, then top that with the warmed chili (warming it makes it easy to spread). Now spread the corn bread batter evenly over the top.
  • Bake for 25-35 minutes or until corn bread is golden brown and a toothpick inserted in the center comes out clean. Serve.

Notes

The chili is already paid for, your major cost here would be the cheese, figure that at about 180 Baht/block to make 2 cups of shredded. So for 4 servings, this is about $1.33 per serving, or about 90 cents per serving for 6 servings if stretching this meal out with a green salad on the side. Overall, a good use for leftover Chili.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,LEFTOVERS,Pasta - Mac & Cheese
Slow Cooker Ravioli Casserole
July 31, 2016 Lee
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Slow Cooker Ravioli Casserole

Adapted from an internet recipe.
This can be made from ground beef, pork, or chicken. Sounds good, but being a cheese dish, this is not a cheap meal but does sound very good indeed. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 750 grams ground beef, or minced pork ground chicken, (1½ lb)
  • 1 onion, diced
  • 1 clove garlic, smashed and minced
  • 1¾ cups tomato sauce, Shortcut
  • 1 can whole peeled tomatoes, slightly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning, Shortcut
  • salt and pepper, to taste
  • 300 grams spinach, frozen, thawed and drained, or fresh (10 oz)
  • 500 grams bowtie pasta, or any bitesize pasta, (8 oz)
  • ½ cup Parmesan cheese, grated
  • 1½ cups Mozzarella Cheese, shredded

Instructions
 

  • Brown ground meat in a non stick pan along with the onion and garlic, when browned (not needed to be cooked through) pour into your slow cooker, and add tomato sauce, chopped tomatoes with juice, and seasonings. Cover and cook on Low setting for 5 hours.
  • Add the pasta, spinach, and cheeses and mix well, top with an additional ½ cup of Mozzarella to melt onto the top, cover cook on High setting for another 30 minutes, serve.

Notes

750 grams of beef would be about 125 to 150 Baht, pork would be about 80 Baht, chicken would be less. Cheese, however, is the major cost. Figure about 140 Baht for Parmesan, and about 180 Baht for the Mozzarella. This comes out to about (using beef), for 6 servings, to about $2.45 per serving, pork would be about $1.97 per serving. Chicken would be less. Over all, not bad, chicken would be a good choice when friends or family visits.
Shortcut: Tomato Sauce.
* High Cost $1.51+ per Serving,Casseroles - Slow Cooker
Chicken Meatballs in Parmesan Cream Sauce
July 31, 2016 Lee
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Chicken Meatballs in Parmesan Cream Sauce

These sound really good! A must try for me. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Meatballs

  • 500 grams ground chicken
  • 1 egg, lightly beaten
  • salt and pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 onion, finely chopped
  • 3/4 cup breadcrumbs, OR make from a shortcut on this site
  • 2 spring onions, chopped
  • 3/4 cup Parmesan cheese, grated or shaved

Additional Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and minced
  • 1/2 onion, diced
  • 2 teaspoons flour
  • 1 3/4 cups chicken stock, fresh or made from powder
  • 1/2 cup heavy cream, OR make from a shortcut on this site
  • 3/4 cup Parmesan cheese, grated or shaved
  • salt and pepper, to taste
  • prepared pasta or mashed potatoes, to serve with

Instructions
 

  • Combine all of the meatball ingredients into a mixing bowl. Use your hands to mix or just a large spoon, do not over mix.
  • Wet hands with some water and roll out meatball mixture into balls, make about 1 1/2 inches in diameter, like golf ball size.
  • Brown meatballs on all sides in large non stick pan over medium-high heat in olive oil. You may have to do this in batches. Remove the meatballs when browned, place on a plate and set aside.
  • Using the same pan, fry the onion and garlic until soft, then sprinkle with flour, stir, and cook a few minutes more. Then whisk in the chicken stock until no lumps remain, then whisk in the heavy cream or milk.
  • Turn heat down to low. Sauce should barely be simmering. Stir in 3/4 of a cup of Parmesan cheese and a good pinch of black pepper. Check for seasoning. Add salt if it needed. Place the meatballs into the simmering sauce and simmer for 10 - 15 minutes or until meatballs are cooked through and sauce has thickened.
  • Serve over pasta of your choice or mashed or boiled potatoes.

Notes

Chicken will cost about 32 Baht/500 grams. The Parmesan cheese however, will cost about 280+ Baht for grated, solid cheese you need to shave, even more. This comes to about $2.30 per serving for 4 servings. Costly but would be a good once a month meal.
Shortcuts: Breadcrumbs, Heavy Cream.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,MEATBALLS
Basic Cheddar Cheese Sauce
July 29, 2016 Lee
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Basic Cheddar Cheese Sauce

Use on broccoli, cauliflower, beans, chicken, etc. Use only real cheese.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1 1/2 cups Cheddar cheese, shredded
  • salt and black pepper, to taste, optional

Instructions
 

  • Melt butter in a saucepan over medium heat, whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper. Use as needed.

Notes

Adapted from an internet recipe.
Ingredients - Sauces
Greek Ziti
July 29, 2016 Lee
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Greek Ziti

Feel free to use Ziti or Penne pasta, it is the same, one is square cut and one is cut at angles. This sounds like a really good meal.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces
  • 250 grams pasta, Ziti, Penne, or any bite size pasta
  • 1 1/2 cups chicken stock, fresh or from powder
  • 2 teaspoons dried oregano
  • 3/4 cup Feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 1/2 cups cherry tomatoes, halved

Instructions
 

  • In a large frying pan, simmer the chicken broth and the oregano until about 1/2 cup of liquid remains in the pan, about 4 minutes. Stir in the chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until just done, about 8 minutes.
  • In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes. Serve.

Notes

I bought chicken breast just 3 days ago, chicken breasts, 3 were 65 Baht. For 4 servings, even with the cheese, this is under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Fettuccine with Chicken Liver & Mushrooms
July 29, 2016 Lee
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Fettuccine with Chicken Liver & Mushrooms

Adapted from an internet recipe.
Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Fettuccine pasta, cooked per package instructions, drained, (1 lb)
  • ¼ cup olive oil
  • 1 medium purple onion, finely diced
  • 500 grams fresh mushrooms, chopped, Shiitake or Shimeji would work well, (1 lb)
  • salt and pepper, to taste
  • ¾ teaspoon dried thyme
  • 250 grams chicken liver, trimmed and cut into ¾ inch pieces, (8 oz)
  • all purpose flour, for coating the liver
  • ¾ cup white wine, or chicken stock
  • 1½ cups whipping cream
  • 2 tablespoons parsley, chopped, for garnish

Instructions
 

  • Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
  • In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
  • Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add ¾ cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
  • Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
  • Serve.

Notes

Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.
* Best Value $1 or Less per Serving,Chicken - Giblets,PASTA
Basic Beer Batter
July 29, 2016 Lee
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Basic Beer Batter

I have made and used this, basic beer batter for white fish fillets. Taste is very good.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 0

Ingredients
  

  • 1 cup all purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon garlic powder
  • pinch salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups beer

Instructions
 

  • Mix together the flour, egg, garlic powder, salt, and pepper, then add in your beer.
  • To use, coat fish fillets in all purpose flour first, THEN dip in the batter, then deep fry or fry to your liking.

Notes

Adapted from an internet recipe.
INGREDIENTS
Meatloaf With Butter Herb Gravy
July 29, 2016 Lee
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Meatloaf With Butter Herb Gravy

No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground veal, See note 2
  • 500 grams ground beef, See note 2
  • 500 grams minced pork, See note 2
  • 1 tablespoon fresh chives, chopped, plus 1 teaspoon for the sauce
  • 1 tablespoon fresh thyme, chopped, plus 1 teaspoon for the sauce
  • 1 tablespoon fresh parsley, chopped, plus 1 teaspoon for the sauce
  • 3 eggs, lightly beaten
  • 1 1/3 cup butter crackers, crushed, think Magic or Rosy brand for savings
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons black pepper
  • 2 stalks celery, import, finely minced, if using Thai celery, you will need more
  • 1 large onion, diced
  • 2 cups chicken stock, fresh or from powder
  • 8-10 cloves roasted garlic
  • 3 tablespoons butter, room temperature
  • splash olive oil

Instructions
 

  • Preheat your oven to 180 C.
  • For the meat, you need 1 1/2 kilos, this can be any combination of meat you want to use, such as veal, beef, pork; veal and beef; beef and pork; or just beef or just pork. Using veal is going to increase the price as well. If you can find only veal in bulk (same with beef), it takes just a few minutes with a wood chopping block and cleaver to make mince.
  • Place the meat of your choice in a large bowl, add the chives, thyme, parsley, eggs, crackers, milk, salt and pepper, set aside.
  • In a pan over medium heat and a splash of olive oil, cook the onion and celery until tender, Remove the onion and celery and allow to cool. Once cooled, add to the meat mixture. Mix to combine the meat mixture, you can use hands or just a large spoon.
  • For the loaf, you can do this several ways, and I do not think any particular way will impact the results. 1. place parchment paper on a baking sheet and form the meat mixture into a loaf, make sure the sheet has edges to catch the excess oil. 2. use 2 loaf pans (this would be my preferred method. 3. use a 9x13 baking dish. What ever you do, either make a loaf or pack into the dishes.
  • Bake in the oven for 40-50 minutes or until a thermometer inserted shows min temp of 63 C for veal and or beef, and 71 C for anything with pork in it. Do yourself a favor, get the thermometer that has the temps and animal images. Once the meatloaf is cooked, remove from the oven and let it rest.
  • While the meatloaf is resting, make the sauce. Combine the broth, roasted garlic, and butter over medium-high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives, and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. Mashed potatoes or just boiled potatoes would work nice, and a vegetable of your choosing.

Notes

The veal I cannot price, beef will be about 125 Baht/500 grams, pork will be about 60 Baht/500 grams. Everything else minimal. For all beef, 8 servings, about 1.40 per serving, not bad really. For all pork, 8 servings, about 70 cents per serving. Using beef and pork, the cost would be somewhere in the middle of these two prices listed.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Slow Cooker Pot Roast
July 29, 2016 Lee
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Slow Cooker Pot Roast

Sounds good but I have modified this before even making it based on some basic cooking skills. Sounds good and I will try this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Cook Time 6 hours
Total Time 6 hours
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

Pot Roast

  • 1 1/2 kilos boneless chuck roast, OR any cut of beef for people out in villages
  • olive oil
  • 500 grams carrots, no need to peel, just wash and cut into large pieces
  • 1 kilo potatoes, no need to peel, just wash and cut into large pieces
  • 1 onion, peeled and cut into large pieces
  • 1-2 stalks celery, import type, cut into large pieces, optional
  • 1 cup beef stock, fresh or from powder
  • 1 tablespoon corn starch, to make the gravy with

Seasoning Mix

  • 2 tablespoons steak seasoning, OR make from a shortcut
  • 1 tablespoon kosher salt, OR 1/2 teaspoon table salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary

Instructions
 

  • Combine the Seasoning mix in a bowl and set aside.
  • Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
  • Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Pour these over the roast. Pour the beef stock in.
  • Cover and cook on Low setting for 9 hours or High setting for 5-6 hours.
  • Spoon out most of the cooking juices from the slow cooker, either remove the roast or use a baster. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stove. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking continuously. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
  • Place the roast on a serving dish, spoon on the vegetables, ladle the gravy over, serve. Just that easy.

Notes

Beef can run 250 Baht/kilo. Everything else is low cost. For 4 servings this is about $2.75 per serving, and for 6 servings, about $1.85 per serving. Not a cheap meal but a great meal for visiting friends or family and great as a once a month meal. You may very well get fresh beef in a village for as low as 150 Baht/kilo, which I have seen, and I buy right then and make a roast.
Shortcut: Steak Seasoning.
Provided courtesy of good friend, Mike Early.
United States.
* High Cost $1.51+ per Serving,Beef - Slow Cooker