Author Archive
Basic Cheddar Cheese Sauce
July 29, 2016 Lee
Leave a comment

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
Leave a comment

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
1 Comment

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
Print Recipe Pin Recipe
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
Leave a comment

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
Leave a comment

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
Leave a comment

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
Pork Ribs & Sauerkraut II
July 29, 2016 Lee
Leave a comment

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.
Print Recipe
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
Leave a comment

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
Leave a comment

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.
Print Recipe
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
Leave a comment

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