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Pork Ribs & Sauerkraut II
July 29, 2016 Lee
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Pork Ribs & Sauerkraut II

This is another variant on the Pork Ribs & Sauerkraut recipe from another good friend. Sounds just as good, on my to cook list.
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Course Main Dish
Cuisine German
Servings 0

Ingredients
  

  • 1-2 racks baby back pork ribs, these are the short ones, about 3 inches long
  • 1 large onion, peeled and cut in half
  • 1 can sauerkraut, large can or jar
  • 2-3 potatoes, quartered
  • 1 bay leaf
  • salt and black pepper
  • barley, optional
  • apple slices, optional

Instructions
 

  • Cut the ribs into 2 or 3 bone sections and boil in a pot of water with the onion and some barley. When the ribs are starting to get tender, add the potatoes and sauerkraut, bay leaf, salt and pepper, and apple slices if desired. Cook until the potatoes are tender.
  • Serve as a complete meal.

Notes

The pork ribs that are shown in the photo are from Tesco and run about 120 Baht/kilo, until I make this, I am not sure what 2 racks (strips) would cost. The sauerkraut will be imported and I cannot price that until I pick some up in Phuket next time I go there. Over all this is a simple dish to prepare. I will update prices when I get the ingredients, for now I will say Fair Value.
Provided courtesy of good friend, Dick Hanover.
United States.
* Fair Value $1.01 to $1.50 per Serving,PORK
Pork Ribs & Sauerkraut I
July 29, 2016 Lee
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Pork Ribs & Sauerkraut

This recipe is from a good friend, this is a make with what you have recipe, and sounds absolutely wonderful! On my to cook list.
Print Recipe
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1-2 racks baby back pork ribs, these are the short ones, about 3 inches long
  • brown sugar
  • 1 can sauerkraut, large can or jar
  • mashed potatoes

Instructions
 

  • Preheat your oven to 180 C.
  • Cut your ribs into 2 bone sections, boil until they are near falling apart tender, maybe 15-20 minutes. After they are cooked, layer then in a 9x13 baking dish.
  • Sprinkle brown sugar over the ribs, then spread the sauerkraut over the ribs and sprinkle more brown sugar over the top.
  • Bake for 45 minutes, serve over mashed potatoes.

Notes

The pork ribs that are shown in the photo are from Tesco and run about 120 Baht/kilo, until I make this, I am not sure what 2 racks (strips) would cost. The sauerkraut will be imported and I cannot price that until I pick some up in Phuket next time I go there. Over all this is a simple dish to prepare. I will update prices when I get the ingredients. For now I will say this is a Fair Value meal.
Provided courtesy of good friend, Jerry Collins.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,PORK
Hamburger Vegetable Chowder
July 29, 2016 Lee
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Hamburger Vegetable Chowder

From a good friend, this sounds really good, on my to cook list. This is a make with what you have on hand, very few measurements are given or even needed.
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Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 2 cans whole peeled tomatoes, undrained but chopped
  • garlic
  • shallots
  • potatoes, diced
  • turnips, diced
  • spinach
  • yard beans
  • carrots, sliced
  • celery, chopped including leaves
  • parsley, chopped
  • pearl barley
  • salt and pepper, to taste
  • tobasco sauce, a dash or to taste

Instructions
 

  • In a pot, brown your ground meat in a splash of olive oil, then add the rest of the ingredients and simmer until the vegetables are tender. For a thinner chowder, add a bit of beef stock. Serve.

Notes

500 grams of ground beef would be about 125 Baht, pork would be about 60 Baht, chicken will be less. For 6 servings (for beef) this is about 62 cents per serving, less for pork, and even less for chicken.
This is a use what you have recipe, and amounts are up to you and can be tailored to what you like, not what is in the recipe list.
Variants would include: replace the yard beans with cooked kidney beans or even butter beans.
Provided courtesy of good friend, Dick Hanover.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Slow Cooker Cowboy Beans
July 28, 2016 Lee
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Slow Cooker Cowboy Beans

This is more of a chili than just a bean recipe. It does sound good however. Keep in mind all slow cookers operate at different temps so times will vary. Serves 8-10 as a side dish, or 5 as a main dish.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 500 grams dry Pinto beans, sorted and rinsed, soaked overnight, (1 lb)
  • 1 onion, diced
  • 500 grams ground beef, OR, minced pork, OR ground chicken, (1 lb)
  • 1 red bell pepper, diced
  • 1-2 tablespoons Worcherstershire sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1 can whole peeled tomatoes, drained and chopped
  • 1-2 tablespoons apple cider vinegar
  • 7 cups water, READ Step 3

Instructions
 

  • The morning after your beans have soaked, drain, rinse, and pour into your slow cooker. Brown ground beef (or meat of your choosing) and onion on the stove, and drain fat.
  • Add the ground beef and onion to your slow cooker.
  • Then add just 1 tablespoon of Worcestershire sauce and 1 tablespoon of apple cider vinegar, then the rest of hte ingredients. Add the meat, stir and add 7 cups of water (NOTE, add 7 cups water OR until the water is to within 1 inch of the top of the slow cooker, you need to KEEP AN EYE on the beans and water level and remove water if it is rising.) Stir to combine. Cover and cook on Low setting for 8-10 hours, or on High setting for about 4-5 hours, then check the beans for tenderness.
  • If the beans are cooked, you can add a bit of tang using more Worcestershire sauce and apple cider vinegar. Serve topped with shredded Cheddar cheese, sour cream, onions, etc.

Notes

500 grams of ground beef would be about 125 Baht, pork would be about 60 Baht, chicken will be less. For 5 servings (for beef) this is about 75 cents per serving, less for pork, and even less for chicken.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Skillet Breakfast Hash Browns
July 28, 2016 Lee
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Skillet Breakfast Hash Browns

This sounds really good, hash browns (hopefully you use real hash browns) are cooked in a cast iron pan, then the filling is added, then cooked in the oven. Easy! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams potatoes, washed, skin on
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 6 eggs
  • 1/3 cup heavy cream, OR milk, OR make from a shortcut
  • 1 cup Cheddar cheese, shredded
  • 2-3 srping onions, chopped, green and white parts

Instructions
 

  • Shred the potatoes and rinse in cold water and squeeze out water, really squeeze. Do this 3-4 times until the water is clear when squeezed (you just made hash browns), and place in a large bowl, season with the salt, pepper, and paprika, and toss until mixed. Set aside.
  • Preheat your oven to 180 C.
  • In a cast iron pan, cook the bacon until crispy, remove and crumble, pour out fat, but retain about 2 tablespoons in the pan. Heat the same pan, then spread the hash browns in the pan and form up the edges of the hash browns along the edge of the pan. Cook for about 6-7 minutes, you are looking for a crispy bottom of the hash browns. Remove from heat and set aside.
  • In a bowl, whisk the eggs, cream (or milk), bacon, and cheddar cheese, pour this into the pan on the hash browns and spread evenly. Bake for 20 minutes or until the surface is golden brown and the eggs are set and cooked through. Remove from the oven and sprinkle on the chopped spring onions, and serve with a few slices of toast for each serving.

Notes

Easily less than $1 per serving for this dish.
Variants to this are plentiful, add dice bell pepper, onion, sliced or crumbled sausage, ham, etc.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,POTATOES
BBQ Beans & Weenies
July 28, 2016 Lee
1 Comment

BBQ Beans & Weenies

Adapted from an internet recipe.
This is an old classic from years ago. Inexpensive for a side dish, lunch or even a main dish. Use quality hot dogs or spicy smoked sausage. This is true comfort food right here. You have to prep the day before, then start early morning the next day. I do like the fact that this uses red kidney beans instead of Pinto or Great Northern beans. I made this on 15 Dec 2016, very good! Followed the recipe as stated. Link to the Shortcut is listed in the Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 8

Ingredients
  

  • 500 grams dry red kidney beans, (1 lb)
  • 4 cups BBQ sauce, Shortcut
  • 300-500 grams quality hot dogs, beef, chicken, or smoked sausage, (¾-1 lb)

Instructions
 

  • The evening before, sort and rinse the beans (sorting meanings taking out bad beans or debris in the beans) then place in a container that will fit in your fridge, add water to cover by 2 inches, cover and refrigerate over night.
  • Next morning, drain and rinse the beans and place in a large pot for the stove top, add water to cover by 2 inches, bring to a boil for 15 minutes, remove from heat, drain, rinse, and pour into the slow cooker, add enough water to cover by 2 inches (they will swell during this). IMPORTANT NOTE: kidney beans do have a toxin that needs to be removed by boiling first, a slow cooker will not come up to the temp needed to remove this toxin.
  • Cook on Low setting for 7-10 hours or High setting for 3-5 hours. The beans are cooked when you can mush them by simply pushing against the roof of your mouth with your tongue. Last thing you want is a crunchy bean, that is not good.
  • When the beans are done, drain the water from the slow cooker pot (carefully!). Rinse the beans and return them to the pot, add BBQ sauce of your choice and the hot dogs or sausage. I would cut the hot dogs to about ¾ inch pieces, for the sausage, since it is a larger diameter, I would slice into ¼ to ½ inch pieces. Give this a quick stir and place on Low setting for 4 hours or high for 2 or 3 hours, at this point you are just heating everything through. Serve as a side dish, lunch (the day after, always better the next day), or for a filling main course with a salad on the side.
  • Serve and enjoy.

Notes

The sausage will run about 250 Baht/500 grams, this recipe screams of a lot of sausage so go with that. For 8 servings, this is about 92 cents per serving. If using quality beef hot dogs or even chicken hot dogs, the cost is less.
Shortcut: BBQ Sauce.
Used in Recipe Listed on this Site:
 Bean Burritos, made it.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Beef - Slow Cooker
Perfect Homemade Slow Cooker Stuffing
July 28, 2016 Lee
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Perfect Homemade Slow Cooker Stuffing

Adapted from an internet recipe.
This recipe was highly praised. On my to cook list.
Print Recipe
Course Side
Cuisine American
Servings 0

Equipment

  • Slow Cooker
  • Oven
  • Toaster

Ingredients
  

  • 10 slices sandwich bread, lightly toasted
  • 1 large onion, diced
  • ½ cup celery, diced, go with an import celery for this
  • 1 cup tart apple, peeled and diced
  • ¼ cup butter
  • ¼ cup fresh parsley, chopped
  • 1½ cup chicken stock, fresh or from powder, maybe another ¼ cup for later use
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper

Instructions
 

  • Toast the bread slices in the oven or toaster, whatever you are comfortable with. While the bread is toasting, chop up the onion, parsley, celery, and apple and put everything in a large bowl. Add the seasoning, and add melted butter. Stir well.
  • When the bread is done, cut into ½ inch size-or-so cubes, add to the bowl and toss well to ensure the bread is evenly coated. Pour this into your slow cooker, pour in the chicken stock.
  • Cover and cook on High setting for 2 hours.
  • When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you'd like it a bit more moist, you can stir in a ¼ cup more (or as much as you desire) of chicken stock.
Sides - Slow Cooker
Slow Cooker Broccoli Cheese Ham Soup
July 27, 2016 Lee
1 Comment

Slow Cooker Broccoli Cheese Ham Soup

Delicious and easy! Not an overpowering cheese sauce. Takes several steps to make but still very easy. Once it goes in the slow cooker, 6 hours on low is perfect, you do not have to touch it at all. I made this on 10 Aug 2016, my comments below. Recipe modified slightly to reflect my findings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1/3 cup butter, this is 1/3 of a standard block of butter
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 6 tablespoons all purpose flour
  • salt and ground black pepper, to taste
  • 1 1/2 cups evaporated milk
  • 5 cups chicken stock, fresh or from powder
  • 6 cups fresh broccoli, cut to bite size pieces, plus stems
  • 1/4 teaspoon dried thyme
  • 1/2 cup milk
  • 250 grams Cheddar cheese, this is one block, shred the whole block
  • 1/4 cup Parmesan cheese, grated
  • 3 cups ham, cooked, cubed, I get thick ham slices at Macro

Instructions
 

  • In your slow cooker, add the chicken stock or 5 cups of water and a heaping tablespoon of chicken stock powder and the thyme, stir to mix. Cut up the broccoli, dice the onion, and measure out the flour and the evaporated milk.
  • Melt butter in a large non stick skillet over medium heat. Add onions and garlic and cook until they begin to soften, about 3-4 minutes.
  • Whisk in flour and season lightly with salt and pepper then cook, stirring constantly, about 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken (this only takes a few minutes).
  • Pour the onion mixture in the slow cooker along with chicken broth and whisk to mix well, then add the broccoli. Cover with lid and cook on High setting for 2 1/2 - 3 hours or Low setting for 6 hours.
  • Turn heat to Warm setting and stir in milk, then add in shredded cheddar cheese and Parmesan cheese and stir to blend. Season with salt and pepper to taste, allow to heat through for about 30 minutes, serve.

Notes

Cheese cost 180 Baht for a 250 gram block of New Zealand import cheese, brand is Mainland. The ham slices, 3 thick slices was about 125 Baht, the broccoli was about 50 Baht. This comes out to about $1.30 per serving for 8 servings. If you use cubed chicken, the price would be at about $1 per serving.
Variants: Substitute cooked diced chicken for ham, add sliced mushrooms.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Bowtie Pasta with Fresh Tomato and Basil
July 27, 2016 Lee
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Bowtie Pasta with Fresh Tomato and Basil

This sounds really good! But I will add an optional ingredient of cooked shredded chicken. On my to try list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams bowtie pasta, OR any bite size pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, smashed and minced
  • 4 cups fresh tomatoes, chopped
  • 1/2 large yellow bell pepper, diced
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2/3 cup Mozzarella Cheese, shredded
  • 1-1 1/2 cups cooked chicken, shredded or chopped, optional

Instructions
 

  • First, cook the pasta according to the package directions until the pasta is tender. Drain the pasta in a colander and then set it aside for just a couple of minutes while you prepare the rest of the dish.
  • Heat the olive oil in a large non stick skillet over medium high heat. Add the garlic and cook 2 minutes. Add the tomatoes and yellow pepper to the pan and cook an additional 6-7 minutes or until the peppers are tender.
  • In a large bowl, toss together the pasta, tomato mixture, basil, pepper, salt, and cooked chicken if using that. Lightly mix the ingredients using a large spoon. Then, gently stir in the mozzarella cheese until the cheese begins to melt and becomes very flavorful. Serve with a green salad.

Notes

Easily under $1 per serving, even with the chicken.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Baked Fish Fillets
July 27, 2016 Lee
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Baked Fish Fillets

This recipe comes from a good friend, I have to try this! I will update amounts when I prepare this.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • white fish fillets, about 3-4 to fill a 9x13 baking dish
  • 1/3 cup mayo
  • 1/3 cup sour cream, OR plain yogurt
  • dried onions, from a can, OR use fresh sliced onion that is seperated
  • salt and pepper, to taste
  • sliced pecans, optional

Instructions
 

  • Preheat your oven to 180 C and lightly grease the bottom of a 9x13 baking dish with butter.
  • Rinse the fish and pat dry, season each side with salt and pepper to your liking and place fish in a single layer in the baking dish.
  • Mix the mayo and sour cream and brush on the fillets. Cover with the sliced onion that. Then you can also sprinkle sliced pecans over the top if you desire.
  • Bake for 15 to 20 minutes or until fish flakes easily with a fork. Serve with a vegetable of your choice on the side. An easy side would be long beans with butter.

Notes

Pangasius fillets cost about 120 Baht/kilo, 4 fillets is about 60 Baht. Two Barramundi that you would fillet yourself would be about 120 Baht. For 4 servings this comes out to about 45 cents per serving, and if using Barramundi fillets this comes out to about 90 cents per serving for 4 servings.
Provided courtesy of good friend, Chuck Ruth.
United States.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish