Author Archive
Basil Paste
November 16, 2015 Lee
1 Comment

Basil Paste

Adapted from an internet recipe.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup

Equipment

  • Food Processor / Blender

Ingredients
  

  • 4 cups fresh basil leaves, about 4 ounces, stems removed, washed, and dried
  • ¼ cup olive oil, may need a bit more as needed

Instructions
 

  • Place the basil leaves in the bowl of a food processor (or blender). Drizzle with ¼ cup of the olive oil. Pulse, then process until finely chopped to form a paste, adding a little more olive oil as needed so the paste is barely covered with oil.
  • Transfer to a plastic container with a tight-fitting lid and drizzle with oil to barely cover the top. Or transfer ½ to 1 cup of the paste to a heavy-duty freezer-safe resealable plastic storage bag, pressing the paste until it's flattened and removing the extra air, and then seal and freeze.
Ingredients - Spice Mixes
Hash Browns
November 13, 2015 Lee
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Hash Browns

Been making this for many years.
This is an easy side dish to prepare, I do not state servings on this recipe, 2-3 medium potatoes works fine for my wife and I.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 2-3 medium potatoes, washed, skin on or off, shredded
  • 2-3 tablespoons butter, or bacon fat
  • salt and pepper, to taste

Instructions
 

  • After shredding the potatoes, place in cold water and swish around for a bit, then pick up the potatoes and squeeze all the water, and I mean squeeze! Change the water and repeat this, do this 3-5 times or until the water you are squeezing out is clear and the water is clear. What you are doing is removing the starch. Once the water is clear and the potatoes are well squeezed, place on a plate. If using in another recipe where the hash browns will be cooked, use them now and disregard the rest of the recipe.
  • Heat a large heavy pan, cast iron is a good choice, to medium low heat and add the butter or bacon fat. When the butter is melted, swish it around in the pan a bit to coat the bottom. Add the shredded potatoes and pat out flat with a spatula. Salt and pepper to taste.
  • Now let it cook, you are not making a stir fry, no mixing, just let it cook, flatted out. Watch the edges and you will seem them start to brown up, using the spatula, lift up an edge and check the bottom, should be golden brown, when golden brown, try and flip the whole thing, think of it like a potato pancake.
  • If it falls apart, no harm, just keep cooking, you will just have to turn more often. If the hash browns stayed together, when the other side is golden brown, using the spatula, cut in half or quarters and plate up with eggs for a hearty breakfast.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,POTATOES,SIDES
Potato & Bacon Bake
November 13, 2015 Lee
3 Comments

Potato & Bacon Bake

Denise Georgiades, South Africa.
This is a South African traditional dish, it is delicious, highly recommended! The sauce is excellent. This is a light main dish and can be tailored with minced pork, sliced sausage, cubed chicken, or cubed ham instead of bacon. Serve with a salad and you have a great meal. Or serve as breakfast with a couple of eggs on the side. I made this on 5 Sep 2016 and took the step by step photos.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine South African
Servings 8 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 6-8 large potatoes, washed
  • 2-3 cups bacon, chopped
  • 1 medium onion, coarsly chopped
  • 1 large shallot, coarsly chopped
  • 1 cup Cheddar cheese, shredded

White Sauce

  • 6 tablespoons butter
  • 6 tablespoons all purpose flour
  • 3 cups milk
  • salt and pepper, to taste

Instructions
 

  • Boil potatoes in a large pot until just tender but still firm. Drain and set aside.
  • Heat a pan on medium heat and fry bacon lightly, then add onion and shallot and cook for a few minutes until the onions are soft, remove from heat and set aside.
  • Preheat your oven to 180° C (350° F). Grease a large baking dish with butter.
  • For the sauce, melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add seasoning. If the sauce is too thick, add a few tablespoons of milk at a time to thin the sauce a bit.
  • Cut the potatoes into thick slices, remove skin if desired. Layer half the potatoes in the baking dish. Cover with half the bacon mixture and pour half the sauce over bacon mixture. Repeat layers with remaining potatoes, bacon mixture and sauce. Sprinkle the cheese over the top. Photo shows just before the sauce was added.
  • Bake for 30-40 minutes or until golden brown.
  • Serve and enjoy.

Notes

The bacon or ham will cost between 100 and 200 Baht. Based on 200 Baht, for 8 servings, this comes to about 74 cents per serving. Excellent value.
Variants: Substitute bacon for minced pork, sliced sausages, cubed ham, even cubed chicken. Serve with a salad for a nice meal or for breakfast with eggs on the side.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: SOUTH AFRICAN,POTATOES
Beef Stew with Herb Dumplings
November 12, 2015 Lee
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Beef Stew with Herb Dumplings

Easy to prepare stew and the dumplings sound very nice! I will have to try this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Stew

  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 1 kilo beef, lean, cubed
  • 4-5 plum tomatoes, diced
  • 2 teaspoons paprika
  • 1 teaspoon mixed herbs
  • 2 2/3 cup water
  • 2 tablespoons onion soup powder mix, OR make from a shortcut

Dumplings

  • 1 cup self rising flour
  • 3 1/2 tablespoons butter
  • 1 teaspoon mixed herbs
  • water, as needed

Instructions
 

Stew

  • Heat oil in a pot and fry onion until clear then add beef and cook until well browned.
  • Add tomatoes, paprika, and mixed herbs, and cook for 5 minutes.
  • Add the water and allow to simmer for 1 hours, stirring occasionally.
  • At about 30 minutes of cooking time, mix the soup powder with a little water to form a smooth paste and stir into the stew and continue simmering to thicken.

Dumplings

  • Cut butter into flour with a fork until it resembles breadcrumbs and then add mixed herbs and enough water to form stiff dough.
  • Divide dough into 8 dumplings, drop dumplings into stew about 30 minutes before end of cooking time. Cover and simmer until fluffy and cooked and stew is thickened.

Notes

For beef, which is the most expensive item for this recipe, is priced at 316 Baht/kilo at Tesco. If you buy from a local fresh market you can find between 150 and 250 Baht/kilo. Based on 316 Baht, for 6 meals, this is about 53 Baht or about $1.66 per meal per person, still reasonable.
Figuring the rate at 250 Baht/kilo, 6 meals would be about 42 Baht or about $1.25 per meal per person, even better.
Figuring the rate at 150 Baht/kilo, 6 meals would be about 25 Baht or about $0.75 cents per meal per person, much better!!
Served with a green salad this would make a great meal.
Shortcut: Onion Soup Mix.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Ranch Potatoes
November 12, 2015 Lee
1 Comment

Ranch Potatoes

I will have to give this one a try soon, this has real possibilities. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 8-10 medium potatoes, washed and cut into 1/2 cubes
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 soup can milk
  • 1 envelope dry ranch dressing mix, OR make from a shortcut
  • 1 1/2 cups Cheddar cheese, divided
  • salt and pepper, to taste, go easy on the salt as well
  • 6 slices bacon, cooked, crumbled

Instructions
 

  • Preheat your oven to 180 C and grease 9x13 inch baking dish.
  • Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into the baking dish.
  • In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top.
  • Bake, uncovered for 25-30 minutes or until potatoes are tender and the cheese is bubbly.

Notes

Potatoes are about 35 Baht/kilo, there is not a kilo of potatoes here, the rest is minimal. Easily a less than $1 per meal per person.
Shortcuts: Condensed Cream of Mushroom Soup, Ranch Dressing Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,POTATOES
Cucumber Salad I
November 12, 2015 Lee
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Cucumber Salad I

Marinated cucumbers, onions, and tomatoes, excellent side dish.
Print Recipe
Prep Time 2 hours
Total Time 2 hours
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 3 medium cucumbers, peeled and sliced 1/4 inch thick
  • 1 medium onion, peeled and sliced and separated into rings
  • 3 plum tomatoes, cut into wedges
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup oil

Instructions
 

  • Combine liquids, salt and black pepper in a large bowl, mix well.
  • Add vegetables and mix, cover, and refrigerate for at least two hours before serving. After the meal, just return the covered container to the fridge, this keeps for several days.

Notes

Adapted from an internet recipe.
Sides - Salads
Simmered Black Beans
November 12, 2015 Lee
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Simmered Black Beans

Easy to make recipe for a side dish or a quick lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Lunch, Side
Cuisine Mixed
Servings 1 large pot

Ingredients
  

  • 500 grams dried black beans, rinsed and picked over to remove bad beans and debri
  • 8 cloves garlic, peeled and smashed
  • 1 onion, peeled but leave root end on and cut in half, so it does not fall apart
  • 1 orange, rinsed and cut in half
  • salt, to taste

Instructions
 

  • Place beans in a large pot and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.
  • Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve as a side dish with fresh cilantro and a dash or two of hot sauce if desired.

Notes

This makes a pot of simmered beans, can use this for many sides or lunches, most expensive item is the beans, about 50 Baht for 500 grams (1 pound) and that is a lot of beans!
Adapted from an internet recipe.
5 Ingredients or Less,SIDES
Pan Fried Wahoo
November 11, 2015 Lee
1 Comment

Pan Fried Wahoo

Adapted from an internet recipe.
Fresh Wahoo cooked in a griddle pan after a 30 minute marinate in olive oil, cayenne pepper, lemon juice, lime juice, and chilli flakes. Can use a griddle pan or even grill. Wahoo can be caught around the coastal areas of Thailand and is an excellent, firm table fish. This marinade would work well with most firm white fish.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 Wahoo steaks
  • ½ cup olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • salt and pepper, to taste
  • 2 tablespoons garlic, minced
  • cayenne pepper, to taste
  • pinch red pepper flakes

Instructions
 

  • Make you marinade, mix olive oil, lemon juice, lime juice, cayenne pepper, red pepper flakes in a bowl.
  • Rinse your fish and pat dry, place in the marinade. Cover and refrigerate for 30 minutes.
  • Heat griddle pan to medium, you don't really need oil because you can use the oil from the marinade while cooking. If additional oil is needed, use a spoon or two from the left over marinade.
  • Add the fish to the griddle pan, and season with salt and pepper to your liking.
  • Turn the fish steaks over several times for even cooking, and sprinkle the garlic on about halfway through cooking. Total cooking time is 15-20 minutes.
  • Serve with a basic fried rice and vegetable. Healthy and nutritious.

Notes

Probably the easiest way you are going to get a fresh Wahoo is either buying from a local fisherman, which can be very reasonable! Or you can catch yourself when you go out ocean fishing. Wahoo can come close to shore and is also caught well off shore while trolling.
I can only give a price estimate based on what I paid to get a fresh caught Wahoo. One day I was at the ocean surf fishing, caught absolutely nothing (called fishing, not catching, for a reason) and as I packed up fishing kit, a small boat came ashore right in front of me. I was curious so I walked over to see what his catch was, this was a local Thai fisherman. He had a lot of fish, and the one that caught my eye, was a 3 foot (1 meter) Wahoo, still flopping, doesn't get any fresher! So I reach into my pocket and I am counting money and I asked the fisherman, very proud of his catch, how much for the Wahoo. He thought about it for just a few seconds and said 300 Baht, without even hesitation or trying to bargain him down, I pulled out 300 Baht and handed it to him! He was a happy fisherman!!! A 3 foot Wahoo makes a lot of steaks! 300 Baht is about $8.90, I got more than 10 steaks from this fish, so easily less than $1 per meal per person, but this depends on how one obtains the fish. Add a basic fried rice or a potato salad and vegetable on the side, still less than $1.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Wahoo
4 Bean Spicy Chicken Chili
November 11, 2015 Lee
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4 Bean Spicy Chicken Chili

This is chili is not only spicy but very healthy. Adding rice to the beans greatly increases to protein content, and increases the meals from this, and in combination with the chicken, it is a very high protein meal. The peppers have all sorts of anti-microbial benefits as well as triggering the release of endorphins. So, you can eat this instead of going out and running 10K.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 3 people

Ingredients
  

  • 4 chicken breasts, large, boneless and skinless, cubed
  • 1 can 4 Bean Salad, read Step 5
  • 1 can cooked rice, use the bean salad can
  • 1 dried Entero Pepper, OR bell pepper chopped
  • 1 medium onion, chopped
  • 1 palm full fresh peppercorns, freshly picked
  • several Bird's Eye Chilis, diced
  • several Yellow Thai Chilis, diced, these are small and quite hot
  • 1 tablespoon cayenne pepper, or to taste
  • 2 tablespoons chili powder, or to taste
  • white pepper powder, to taste
  • sea salt, to taste
  • water or chicken stock, as needed
  • olive oil

Instructions
 

  • In a large, deep, frying pan on medium low heat, And just a tablespoon or so of olive oil and add the cubed chicken. Cover while cooking right from the start! This does not really fry the chicken. it ends up releasing the juices and sort of boils and steams the chicken. Turn the heat down if it looks like it's frying.
  • Stir in the onion, fresh peppercorns, dried Entero Pepper, and any other peppers you have diced and let it cook, stirring occasionally.
  • Once the chicken is cooked to the center of the cubes, add the remaining ingredients and stir, there should be enough liquid to cover about half of what is cooking, if there isn't, add some water or chicken stock. Add as much rice as you like to bulk up the chili, using 1 bean can of rice is simply a guide.
  • Simmer until you are too hungry to wait any longer. Add hot sauce if desired.
  • A note on the 4 Bean Salad, I use this brand, fiamma. If using this brand I use the liquid from the can as well, just open and pour the contents into the pan. If using other brands, I normally drain that liquid and use water or chicken stock as the liquid, basically open the can, drain, add water or chicken stock to the contents of the can, then pour that into the pan, there, you have the right amount of liquid.

Notes

The chicken costs 60 Baht, the 4 Bean Salad costs 54 Baht. 114 Baht total, other items are normally on hand. This comes out to just over $1 per meal for 3 meals or for 3 people. Adding more rice this could be stretched to 4 meals, and less than $1 per meal.
Instead of using the can of bean salad, you can also use dried beans, which on average is 40 Baht for 500 grams. Beans I use is Pinto or Black-eyed Peas. You will need to soak these overnight and then boil them before use in this recipe. The advantage is not only lower cost, but gives you a lot more beans, use the whole bag of beans, this would increase the number of meals, also reducing the cost per person.
Overall a very reasonable meal that is very nutritious and healthy.
Provided courtesy of good friend, Dave Williams.
Thailand.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Baked Mushroom Thighs
November 11, 2015 Lee
2 Comments

Baked Mushroom Thighs

I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 6-8 chicken thighs, bone in, skin and fat removed
  • 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
  • 1 soup can milk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
  • 3 tablespoons melted butter
  • 1 teaspoon corn starch
  • salt and pepper, to taste
  • 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent

Instructions
 

  • Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
  • Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
  • Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
  • Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
  • Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
  • When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
  • Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.

Notes

Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS