Author Archive
Baked Broccoli Tots
March 27, 2016 Lee
1 Comment

Baked Broccoli Tots

I like broccoli, this looks like a great recipe, a must try.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 20 tots

Ingredients
  

  • 2 cups broccoli, uncooked
  • 1 egg
  • 1/4 cup onion, diced
  • 1/3 cup Cheddar cheese, shredded
  • 2/3 cup breadcrumbs
  • 2 tablespoons parsely, OR cilantro, OR rosemary, etc
  • salt, to taste
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Preheat your oven to 200 C. Grease a baking sheet with a thin layer of butter and set aside.
  • Blanch the broccoli in boiling water for 1 minute then remove and shock with cold water to stop the cooking process. Drain well.
  • Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning. Scoop about 1 1/2 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to rinse your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.
  • Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!

Notes

This is low cost since little cheese is used.
Adapted from an internet recipe, suggested by good friend, Craig Hohnstein.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Blueberry Cream Cheese Egg Rolls
March 27, 2016 Lee
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Blueberry Cream Cheese Egg Rolls

These sound really good, a must try for me.
Print Recipe
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 250 grams Cream cheese, this is one block, softened
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/4 cups frozen blueberries
  • 500 grams egg roll skins

Instructions
 

  • Beat cream cheese with an electric mixer. Mix in powdered sugar and vanilla, and beat again until smooth. Mix in blueberries.
  • Fill egg roll skins with the mixture, and fold as directed on the package.
  • Fry until golden brown and serve.

Notes

Not sure how to price this until I make it, the cheese alone is 120 Baht, so estimating 4 servings, this would be about 89 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Recovery Stew
March 26, 2016 Lee
1 Comment

Recovery Stew

Recipe was inspired from a good friend in Phuket, Dave Williams, I tried to guess the ingredients of a stew he made from scratch, I was close but not spot on, but both of us agree, this would be a good stew.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 chicken breasts, boneless and skinless, cut into 1 inch cubes
  • 1 cup rice, cooked
  • 1 can Garbanzo beans, drained, or use dried beans that have been cooked
  • 1/4 yellow bell pepper, diced
  • 1 clove garlic, smashed and chopped
  • 1/4 green bell pepper, diced
  • 4-8 Bird's Eye Chilis, sliced, with seeds
  • 1 1/2 cups chicken stock
  • black pepper, to taste
  • 1 tablespoon Chaat Masala, Indian spice, optional

Instructions
 

  • In a large pot, add a splash of olive oil and on medium heat, cook the garlic, then add the chicken until just about done, it will be tender.
  • Then add all other ingredients. Bring to a boil then reduce to a simmer. Simmer for 20-30 minutes, add chicken stock as needed to maintain a stew like consistency. Serve.

Notes

The chicken will be 50 Baht or under. All other ingredients minimal. Well under $1 per person per meal.
Provided courtesy of good friend, Dave Williams.
Thailand.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Recovery Vegan Stew
March 26, 2016 Lee
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Recovery Vegan Stew

Dave Williams, Thailand.
Original recipe from my good friend, Dave Williams, Thailand, "I call this 'Recovery Stew' because it is high in carbs with a good percentage of amino acids (protein) and a healthy mix of a lot of different minerals. There are, additionally, a lot of antioxidants in these ingredients, so it helps your body to recover from exercise by both replacing what you've used and by adding nutrients that you might not have had in your system." Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 cup organic Jasmin rice, cooked
  • 1 can Garbanzo beans (chickpeas), do not drain, or 1½ cups cooked with broth, Shortcut
  • ¼ yellow bell pepper, diced
  • 6 medium okra, sliced in large pieces
  • 1 clove garlic, smashed and chopped
  • 1 tablespoon Goji berries
  • 1 tablespoon Flax seed
  • 1 tablespoon Black Sesame seed
  • 3 tablespoons Golden Mountain Spicy tomato sauce, it is not really that spicy
  • sea salt and white pepper, to taste
  • 1 tablespoon Chaat Masala, Indian spice, optional

Instructions
 

  • Add cooked rice and Garbanzo beans (with liquid from can) to a big pot and cook on low. Cover the pot. Cook for about 15 minutes or so on very low heat. Add additional water as needed to maintain a good stew consistency.
  • Add Goji berries, bell pepper, okra, garlic, and tomato sauce. Stir and cook for another 5 - 10 minutes on low (covered pot).
  • Add the remaining ingredients and stir, you can cook for a minute or so, but its best not to cook the milled seeds so you can retain the maximum nutritional value from them. Remove from heat, cover the pot, and let sit for a few minutes. Serve.

Notes

Easily under $1 per person per meal.
Shortcut: Chickpeas (Pressure Cooker).
* Best Value $1 or Less per Serving,VEGAN
Slow Cooker Salisbury Steak I
March 26, 2016 Lee
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Slow Cooker Salisbury Steak I

Easy, straight forward recipe, and makes its own gravy, nothing could be easier. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4-6 patties lean ground beef, OR minced pork, OR ground chicken
  • 1 tablespoon steak seasoning, OR you can make from a shortcut listed on this site, see Step 1
  • 1 onion, diced
  • 1 package button mushrooms, sliced
  • 1/4 cup all purpose flour
  • 1 1/2 cups beef stock, use fresh or from powder

Instructions
 

  • Place a layer of formed patties on the bottom of the slow cooker. Sprinkle on some steak seasoning. Add a layer of sliced mushrooms. Repeat adding the next layer of patties, steak seasoning, and mushrooms. Note about the steak seasoning, you can use steak seasoning, or you can just season the patties with salt, pepper, garlic powder, a pinch of paprika, and a pinch of ground coriander.
  • Mix the onions and flour in the beef stock, pour that into the pot. Cover and cook on Low setting for 6-8 hours. Serve with mashed potatoes and a vegetable for a complete meal.

Notes

Beef will run between 150 to 200 Baht/kilo. If you cannot find ground beef, get a large chunk and mince yourself. Or you can use minced pork or even chicken would would work, but for chicken, use chicken stock instead of beef stock. 500 grams of meat should make 4 nice patties, 1 kilo of meat should make 8 patties. Make 6 equal size patties from a kilo of meat and call it good. Going with 200 Baht/kilo, and 6 patties, comes in at right about $1 per meal for 6 people. All other ingredients are minimal.
Shortcut: Steak Seasoning.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
Montreal Steak Seasoning
March 26, 2016 Lee
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Montreal Steak Seasoning

Adapted from an internet recipe.
Basic steak seasoning. Use as a rub on steaks or chicken, or just sprinkle it on.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 0

Ingredients
  

  • 2 tablespoons paprika
  • 2 tablespoons kosher salt, OR 1 tablespoon of regular salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon cayenne pepper

Instructions
 

  • Mix everything and store in an airtight container. Use as a rub or just sprinkle it on.
Ingredients - Spice Mixes
Butter Ranch Chicken
March 24, 2016 Lee
1 Comment

Butter Ranch Chicken

Three ingredients, easy enough and sounds excellent, a must try for me. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 packet dry ranch dressing mix, OR you can make from a shortcut listed on this site
  • 1/4 block of butter, this is the standard 228 gram block, this is 1/4 cup butter, or 1/2 a stick

Instructions
 

  • Place the chicken breasts in your slow cooker, sprinkle with the dressing mix. Cut the butter into 8 pieces and place on top of the dressing mix.
  • Cook on Low setting for 4 to 6 hours. Check at 4 hours, juices should run clear, meat should be very tender. Serve with corn on the cob and maybe some yard beans for a nice meal.

Notes

The butter and liquid from the chicken is enough for the slow cooker.
Chicken breasts, boneless and skinless is 85 Baht/kilo, bone in and skin is about 63 Baht/kilo. Going with 85 Baht for 4 breasts, for 4 meals, this is about 65 cents per meal.
Shortcut: Ranch Dressing Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Tartar Sauce I
March 24, 2016 Lee
1 Comment

Tartar Sauce I

Basic tartar sauce recipe. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 cup mayo
  • 1 tablespoon dill pickle, 3-4 slices, finely diced, OR make from a shortcut
  • 1 tablespoon onion, finely diced
  • 1 tablespoon dill pickle juice
  • salt and pepper, to tase

Instructions
 

  • Mix together all ingredients in a bowl and refrigerate for at least an hour before use. Better if used the next day as this allows the flavors to blend together.

Notes

Shortcut: Dill Pickles.
Used in Recipes Listed on this Site:
Whitefish Cakes,
Pan Fried Whitefish, Made it,
Tuna Patties,
Fish Sandwiches, Made this, GO-TO recipe,
Pan Fried Barramundi Fillets, Made this.
Adapted from an internet recipe.
CONDIMENTS
Fast & Simple Fresh Salsa II
March 24, 2016 Lee
3 Comments

Fast & Simple Fresh Salsa II

Adapted from an internet recipe.
This is another salsa recipe as I needed a fresh salsa with a bit of juice in it for use in a slow cooker. This recipe uses basic canned tomatoes, whole and peeled instead of fresh, but when you think of a jarred salsa, that is cooked as well, so this recipe is more like the jarred type. Photos are mine, I just made this on 25 Mar 2016. This is now my go to salsa recipe!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Tex-Mex
Servings 2 cups

Ingredients
  

  • 1 can whole peeled tomatoes, this is the 565 gram can
  • ½ onion, diced
  • 1 clove garlic, smashed and minced
  • 3-4 spring onions, diced, white and green parts
  • 1 large green chili, diced
  • juice from one small lime
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • handful fresh cilantro, chopped
  • zest from the lime, just a bit is good

Instructions
 

  • Drain the juice from the can of tomatoes and set aside. Pour the tomatoes into a good sized mixing bowl. This can had 4 tomatoes and a good sized glass of juice.
  • Use a a knife and fork and chop the tomatoes up, takes all of 2 minutes, if that, the tomatoes contain some juice as well, that is the reason to drain first. Photo shows done chopping.
  • Chop all other ingredients and add to the bowl, as shown here. This is with the spring onion, garlic, onion, chilis, salt and cumin added. Mix well. Add the tomato juice to your needed consistency. If needing a thicker salsa, use less juice. If needing this for slow cooker use, use more juice.
  • Squeeze in the juice from 1 lime (Thai lime, the small ones) and mix a bit more. Refrigerate until use.

Notes

Easy recipe that has the juice needed for slow cooker recipes. The salsa should keep for 2-3 days in a fridge, and is probable better the day after you make it, this lets the flavors blend together.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,: MEXICAN,CONDIMENTS,Ingredients - Sauces
Broccoli & Potato Soup
March 22, 2016 Lee
2 Comments

Broccoli & Potato Soup

Dave Williams, Thailand.
Sounds like a great soup, a must try.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Vegan
Servings 2 servings

Equipment

  • Blender

Ingredients
  

  • 4 medium potatoes, roughly diced, skin on
  • 1 head large broccoli, roughly chopped, including stem
  • sea salt and black pepper, to taste

Instructions
 

  • In a medium sized pot, boil potatoes until soft, then add chopped broccoli and cook for about 5 minutes more, there is no need to cook the broccoli until soft. Keep a lid on the pot at all times while boiling. Remove from heat and let cool for a little while.
  • Once cooled a bit, use a slotted spoon to scoop out the potatoes and broccoli into your blender. Add some water from the pot. Save the rest of the water in case you need to change the consistency later. The water is also rich in the water soluble vitamins. You can refrigerate the water for several days and use in any recipe that calls for water.
  • Blend thoroughly. Add salt and pepper to taste, then blend some more. Add water from the pot to get the smoothness that you desire. Serve with rice crackers or any bread not made with eggs or dairy and you have a great meal.

Notes

Well under $1 per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI,VEGAN