Author Archive
Creole Seasoning Mix
February 13, 2016 Lee
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Creole Seasoning Mix

Adapted from an internet recipe.
Can be used as an ingredient to a recipe or as a rub. This recipe makes a lot, just store in an airtight jar and use as desired.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup

Ingredients
  

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon white pepper powder
  • 1 tablespoon cayenne pepper
  • 5 tablespoons paprika
  • 1 tablespoon salt

Instructions
 

  • In a medium bowl, combine all ingredients. Store in an airtight container.

Notes

If a recipe calls for say, 1 tablespoon of creole seasoning, use 1 tablespoon, if a recipe calls for a rub, then use this as a rub, as easy as that.
Ingredients - Spice Mixes
Basic Vegetable Stock
February 12, 2016 Lee
2 Comments

Basic Vegetable Stock

This is a good basic stock, no preservatives or extra salt or sweeteners found in canned or boxed stock, and is easy.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine American
Servings 7 cups

Ingredients
  

  • 8 cups water
  • 1 tablespoon olive oil
  • 1 large onion
  • 2 stalks celery, plus leaves
  • 2 carrots
  • 1 bunch spring onions
  • 8 cloves garlic, smashed
  • 8 sprigs fresh parsley
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt

Instructions
 

  • Wash all vegetables, skin on is ok for root vegetables, chop everything into 1 inch pieces.
  • Heat oil in a large pot, add all the ingredients except the water, cook on high heat for 5 to 10 minutes, stirring constantly.
  • Add water and salt and stir to mix, bring to a boil then reduce to a simmer, uncovered for about 30 minutes. Strain liquid into a pot and discard vegetables. When stock cools, put in containers and refrigerate until needed, should keep for several days refrigerated, can also be frozen.
  • Use vegetable stock as a soup base, boiling chicken, cooking beans, etc. If a recipe calls for water, use the stock to add a bit of flavor, and nutrition.

Notes

This is a great way to use up old veggys sitting in the fridge, if you want to maximize the use of your veggys, save all trimmings and put in the freezer, when you have a good amount, make some stock. Trimmings can include: mushroom pieces, butt ends of asparagus, corn cobs, bell pepper pieces, pea pods, celery root ends, potato, and carrot peelings.
Adapted from an internet recipe.
INGREDIENTS
Pinto Bean Chili
February 12, 2016 Lee
3 Comments

Pinto Bean Chili

An easy chili using our Chili Beans recipe listed on this site. The chili beans are the bulk of the recipe, just add ground meat, an onion, tomatoes and chilies. I made this on 1 Aug 2016, excellent, my comments below. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 3 people

Ingredients
  

  • 4 cups Chili Beans and Sauce, Shortcut
  • 750 grams ground beef, OR pork, OR chicken, (1 1/2 lbs)
  • 1 onion, diced
  • 1 can whole peeled tomatoes, chopped plus juice
  • 1-2 Bird's Eye Chilis, chopped

Instructions
 

  • Cook the ground beef in a large pot along with the onion, when cooked, drain off fat, not all, just most of it. Add the chili beans, chopped tomatoes, juice from the can, chilies, stir to mix and simmer for about 20 minutes to heat it through.
  • Serve and enjoy.
  • Or serve topped with shredded Cheddar cheese, diced onions, sour cream, well, you get the point. Enjoy.

Notes

The chili beans would cost about 65 Baht for 8-10 cups worth, 3-4 cups is minimal. Ground beef would be about 75-100 Baht for 500 grams, pork and chicken would be less. Easily less than $1 per meal for 4 people.
Shortcut: Chili Beans.
Variants: 1. Use a 1 lb 8 oz (680 g) can of ground pork or beef, drained, in place of fresh beef or pork. 2. Use a can of diced tomatoes in place of chopped whole tomatoes.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Chili Beans (Slow Cooker)
February 12, 2016 Lee
1 Comment

Chili Beans (Slow Cooker)

Adapted from an internet recipe.
I like to cook with dried beans, they are nutritious and versatile. This is the homemade version of canned Chili Beans, healthier and more nutritious. These can be served as a side, as a main, or as a base for chili. Takes some time but well worth it. I made these on 30 July 2016, very good! The recipe is a total rewrite to make into a slow cooker recipe. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Course Main Dish, Side
Cuisine American
Servings 10 cups

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams dry Pinto beans, (1 lb)
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • ½ cup taco seasoning mix, (two 1.25 oz packets), Shortcut
  • 1 can tomato paste, the small 170 gram can
  • 4 cups chicken stock, or vegetable stock for vegetarian

Instructions
 

  • Pick through and discard irregular beans or stones. In 5 quart container, add dry beans and soak for at least 8 hours and up to 24 hours. Drain beans, discard soaking liquid, rinse and drain beans.
  • In your slow cooker add the chicken stock, or 4 cups of water and stir in the stock powder, add in the taco seasoning and whisk well. Add the tomato paste and whisk more so no lumps, then add the onion and garlic. Add the beans and give a quick stir. Add salt to taste. Cook on High setting for at least 8 hours up to 12 hours, depends on the age of the beans so you will need to check them (this is based on my slow cooker) and the beans will still have a bit of bite to them but are not mush either.
  • Serve as a main dish as a soup with topping just like chili, such as grated Cheddar cheese, diced onions, and sour cream, with crackers or cornbread on the side. Serve as a side dish with Mexican dishes, burgers, pulled pork, or as a base for other recipes listed below.

Notes

A bag of 500 grams of beans will cost between 50 and 65 Baht. Make the stock from scratch or from stock base powder. For 10 cups of beans and sauce, this dish is well under $1 per person per serving.
Shortcut: Taco Seasoning.
Used in Recipe Listed on this Site:
Updated on 30 July 2016.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,INGREDIENTS
Cheesy Sloppy Joe Burgers II
February 9, 2016 Lee
1 Comment

Cheesy Sloppy Joe Burgers II

This a variant of Cheesy Sloppy Joe Burgers I and is worthy of a new recipe. I made this last night and it is delicious. Add mustard to a bun, add a scoop of this mix and top with a few pickle slices, and it tastes just like a cheese burger. The major departure from the first recipe is that you make the sausage as you cook the meat.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken, (1 lb)
  • 1 medium onion, diced
  • 300 grams Cheddar cheese, shredded, (10 oz)
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried parsley
  • olive oil, as needed

Instructions
 

  • In a large pot heat a bit of olive oil then add the onion, when it starts to soften.
  • Add the meat and all the spices, mix with a spatula to break up the meat and mix in the spices and onion. (I tripled the recipe, and used 2 lbs beef and 1 lb pork.)
  • Cook the meat well until no longer pink. Drain well. Add the meat back to the pot. (I missed taking a photo of this and went right to adding the cheese.)
  • Reduce the heat to a low simmer and add the cheese and mix well, mix often to prevent burning. When the cheese is melted and heated through, remove from heat.
  • Serve on buns. some pickles and a squirt or two of mustard, and these are delicious!

Notes

The cheese alone is pricey at about 130 Baht/250 grams, ground beef will run about 75 Baht/500 grams, if using minced pork, that will cost about 60 Baht/500 grams, chicken even less. This is about $1.80 per person for 4 meals.
Adapted from a recipe courtesy of good friend, Mike Early.
United States.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,BURGERS & SANDWICHES
Hasselback Chicken
February 7, 2016 Lee
1 Comment

Hasselback Chicken

This recipe has great potential to be modified greatly to suit your tastes. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 people

Ingredients
  

  • 1/4 cup fresh spinach, OR frozen thawed if that is all that is available
  • 1/4 cup Cottage cheese, OR make from a shortcut on this site
  • 2 chicken breasts, boneless and skinless
  • 1/4 cup Cheddar cheese, shredded
  • paprika
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C, lightly grease the bottom of a baking dish.
  • Cook the spinach on a medium heat in a splash of olive oil for 3-5 minutes until it is slightly wilted. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
  • Cut slits into the chicken breasts about 1/2 inch apart but don’t cut all the way through - about 75% of the way down is what you should aim for.
  • Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper to taste. Sprinkle the Cheddar cheese on top. Shake a good bit of ground paprika over the chicken to add some color and flavor. Place chicken in the baking dish.
  • Bake in the center of your oven for 20-25 minutes until the cheese has melted and the juices are clear. Serve with a side of egg noodles and vegetable, enjoy.

Notes

Without even doing the math, this is under $1 per serving.
Variants could be add diced onion and garlic to the spinach when cooking; adding chopped mushrooms; wrapping with bacon.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Stir Fried Ground Chicken on Mashed Tators
February 7, 2016 Lee
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Stir Fried Ground Chicken on Mashed Tators

An original recipe from a good friend of mine in Phuket. Sounds excellent and will be a must try for me.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 large potatoes, quartered and boiled
  • butter, for mashing potatoes
  • milk, for mashing potatoes
  • 500 grams ground chicken
  • 1 green bell pepper, diced
  • 1 onion, diced
  • fennel seeds
  • 1 cup tomato sauce
  • salt and pepper, to taste
  • plum tomatoes, for garnish

Instructions
 

  • In a big frying pan, lightly coated on olive oil, add ground chicken, cover and cook on low so that it retains the juices. Chop it up further with a spatula and then add green bell pepper, onion, a good dash of fennel seeds, stir to combine then cover and let it simmer for 10 - 15 minutes , stirring occasionally.
  • Meanwhile, mash the potatoes with a good amount of butter and a splash of milk. Set aside.
  • Add mildly spicy tomato sauce to the chicken mixture and stir. Simmer again, stirring occasionally until heated through. Season with salt and pepper to taste.
  • To plate, make a flat bed of mashed potatoes on a plate (add a bit more butter to the center) and ladle the chicken mixture over the top.
  • Garnish with quartered plum tomatoes.

Notes

Ground chicken would run about 50 Baht for 500 grams, potatoes, tomatoes, etc is minor costs. For 4 servings this is about 38 cents per serving.
Provided courtesy of good friend, Dave Williams.
Thailand.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Slow Cooker Spicy White Chicken Chili
February 7, 2016 Lee
4 Comments

Slow Cooker Spicy White Chicken Chili

Chili without tomatoes is a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce, and cilantro give it the zip. The recipe called for canned beans and canned corn, I am revising this to stay with fresh or less processed. I made this yesterday, 13 Feb 2016, excellent! My remarks are in the comments section.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 people

Ingredients
  

Chilli base

  • 6 chicken thighs, skinless, excess fat removed
  • 1 large onion, chopped
  • 2 cloves garlic, smashed and chopped
  • 1 3/4 cups chicken stock, make from powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 2 ears white corn, boiled, and kernals cut off
  • 3 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped

Beans

  • 500 grams dried Great Northern Beans, soaked overnight, rinsed
  • 1 onion, quartered
  • 2 bay leaves
  • salt and pepper, to taste

Instructions
 

  • In your slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low setting 4 to 5 hours. (I used 4 large meaty thighs, this photo is when they went into the pot.)
  • While the chicken is cooking, prepare your beans. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper. Set aside. (This photo is just when I turned on the heat, the onion will fall apart as it cooks, so no need to expend any time chopping it, just quartered is fine.)
  • At the 4 hour mark, check on the chicken, if tender and cooked through, if done, go to the next step, if not cooked through, just keep cooking until about the 5 hour mark.
  • Remove chicken from slow cooker using a slotted spatula. Use 2 forks to remove bones and shred chicken into pieces. (keep the bones for your dog.) Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Add a tablespoon of cornstarch if you desire a thicker chili. Cover; cook on Low setting 15 to 20 minutes or until beans and corn are hot. (Photo is the cooked chicken at the 4 hour mark, tender and juicy.)
  • Serve.

Notes

Chicken will cost about 65 Baht/Kilo for thighs, 56 Baht/Kilo for quarters. Go with quarters for a lower cost, use 4 thighs and 4 legs, or 6 thighs and save the legs for another recipe. Beans will run about 60 Baht for a 500 gram bag.  About 140 Baht for the meat and beans. For 8 servings, cost would be 45 cents per serving, an excellent value meal.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Homemade Manicotti Shells
February 5, 2016 Lee
1 Comment

Homemade Manicotti Shells

This is a basic recipe and you are free to fill with what ever filling you desire; cheese, cheese and spinach, beef and cheese, chicken and cheese, etc). This is an expensive dish based on the cheese used, but there is a shortcut to use as well. I will be trying this! This would be a great as a once in a while dish when friends or family is visiting. I am going to go with 6 manicotti for this recipe based on photos, after I make this I will revise the recipe. The sauce part is based on several recipes. The photos for making the shells is credited in at the end. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 6 people

Ingredients
  

Shells

  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups water
  • 3/4 teaspoon kosher salt

Filling

  • 3 eggs
  • 3 cups Cottage cheese, OR make from a shortcut
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 2-3 cups tomato pasta sauce, OR make from a shortcut

Instructions
 

Filling

  • Mix the eggs, cottage cheese, half the Mozzarella cheese, all the Parmesan cheese, basil, oregano, and parsley, refrigerate while you make the shells.

Shells

  • Mix ingredients until blended, it will be watery looking, no problem!
  • Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon in the batter or use a dry measuring cup to pour the batter into the middle of the pan.
  • Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan, about 6-8 inches across. (Similar to a crepe). Cook about 1 to 2 minutes until the shell surface appears dry. Carefully turn the manicotti shell over using a spatula and cook for an additional 20-30 seconds. Stack cooked shells on a plate between waxed paper for later use.

Assembly

  • Now it's time to assembly the Manicotti. Preheat your oven to 180 C. Take one of your shells and add a bit of Mozzarella cheese in the center.
  • Spoon a generous helping of the ricotta cheese onto the shell.
  • Now fold like a burrito and place in baking pan, seam side down. Repeat steps until your baking dish is full of manicotti shells filled with cheese mix.
  • Pour pasta sauce over the top and sprinkle the remaining Mozzarella cheese over the top. Bake for 35 minutes.

Notes

Pricing when I make this. For now I will say this will come out to a fair price.
Shortcuts: Cottage Cheese, Pasta Sauce.
A big thank you goes out to Jamie & Jen Dish for their recipe for the shell recipe and photos.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Slow Cooker Bacon Cheeseburger Soup
February 3, 2016 Lee
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Slow Cooker Bacon Cheeseburger Soup

Now this looks good! This is a slow cooker recipe where one needs to cook the meat first. I will be trying this.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 1 1/2 cups diced tomatoes
  • 4 cups chicken stock, make this from the powder
  • 4 cups potatoes, cubed, skin on or off is up to you
  • 2 cups Cheddar cheese, grated, count on two, 250 gram blocks if you like cheese
  • 1 cup heavy cream
  • 1/2 cup carrot, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup all purpose flour
  • 3 cloves garlic, smashed and minced
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon chili powder, optional
  • salt and pepper, to taste
  • bacon, cooked, drained and crumbled, optional, for serving

Instructions
 

  • Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.
  • Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.
  • Stir flour into heavy cream until no chunks remain, then pour mixture, along with cheddar cheese, into slow cooker.
  • Stir to combine, then cover and cook for another 20-30 minutes, then ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!

Notes

500 grams of beef would be about 100 Baht. Cheese will run about 180 Baht per 250 grams and you will need almost 2 for this. Total cost is about $1.70 per person for 8 servings, not bad really. Use minced pork or chicken and lower the cost a lot.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Soups, Stews, Chili - Slow Cooker