Author Archive
Onion Soup Mix
November 3, 2015 Lee
4 Comments

Onion Soup Mix

Shortcut to make Onion Soup Mix.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup of mix

Ingredients
  

  • 2/3 cup dried minced onion
  • 3 teaspoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons tumeric, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt, OR 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Add all ingredients to a jar and give it a good shake. Shake the jar before each use.
  • Use 2 to 4 tablespoons of mix in place of 1 packet of onion soup mix.

Notes

Used in Recipes Listed on this Site:
 
Adapted from an internet recipe.
INGREDIENTS
Beer Braised Pork Knuckles
November 2, 2015 Lee
1 Comment

Beer Braised Pork Knuckles

Adapted from an internet recipe.
To start off, this is not a $1 meal by any means. Simple recipe however. The crackling (skin) was perfect, the internal temperature was spot on for pork, bone pulled right out (great treat for our dog), and the meat was fork tender with a delicious flavor.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine German
Servings 2 people

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 pork knuckles, these were 800 grams each
  • salt and pepper, to taste
  • garlic powder, to taste
  • 1 onion, sliced
  • 2 cans beer, room temperature

Instructions
 

  • Preheat your oven to 220° C (425° F). Get out a 7x11 inch baking dish.
  • Score the skin of the knuckles.
  • Slice an onion and place that on the bottom of the baking dish, place knuckles on top, extra onion, just put that around the knuckles.
  • Pour a can of beer over the knuckles then generously add garlic powder and ground black pepper to the knuckles, add salt to your liking.
  • Put in the pre-heated oven for 30 minutes, remove and pour another can of beer over the knuckles. Reduce heat on the oven to 180° C (350° F) and put the baking dish back in the oven for 2 hours.
  • After 2 hours, increase heat back to 220° C (425° F), remove the pan and baste the knuckles with the liquid in the pan, put back in the oven for another 30 minutes.
  • You can either carve these or leave whole, in Germany, I guess it is tradition that one knuckle is one serving to a person and plated like that.
  • Sides would be mashed potatoes, potato salad, buttered egg noodles, or sauerkraut, and as green vegetable.

Notes

I found these in Makro, frozen. Each is 800 grams and cost is 200 baht each. If serving one knuckle for 2 people (easily done), the cost would be about $2.95 per person. A bit more expensive than other meals listed here but is a great treat for yourself.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,5 Ingredients or Less,: GERMAN,PORK
Condensed Cream of Mushroom Soup
November 1, 2015 Lee
1 Comment

Condensed Cream of Mushroom Soup

Adapted from an internet recipe.
Probably the most widely used condensed soup for casseroles and even just for a bowl of soup, is Condensed Cream of Mushroom Soup. Using only a whisk and a microwave, you can make your own version of this soup. Easy to customize to your needs and tastes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • 1 tablespoon vegetable oil
  • ⅛ teaspoon white pepper powder
  • ¼ teaspoon salt, or to taste
  • sugar, just a pinch, optional
  • 1 can evaporated milk, 368 gram can, Falcon brand is what I use
  • handful fresh mushrooms, chopped or sliced, your preference

Instructions
 

  • Chop or slice your mushrooms, mushrooms of choice for me is Shimeji but you can use any mushrooms you like. I chopped about ⅓ of a 150 gram package.
  • On 4 April 2019, I used 100 grams of fresh Shiitake mushrooms, chopped, perfect! (I like a lot of mushrooms in the soup.)
  • Put everything except mushrooms in a microwave safe bowl, Pyrex or ceramic would be perfect, not a plastic bowl, and whisk together, then mix in the mushrooms.
  • Microwave on HIGH for 3 minutes, whisking well after 2 minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again. If needed, continue for 30 seconds at a time and whisking after each 30 seconds.
  • This makes just a bit more than a standard can of condensed soup.

Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water, 1¼ cups is a standard soup can. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,Ingredients - Condensed Soups,MUSHROOMS
Buttermilk Marinated Chicken
October 29, 2015 Lee
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Buttermilk Marinated Chicken

I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 whole chicken, spatchcocked (butterflied)
  • salt and pepper, to taste
  • 1 teaspoon curry powder

Marinade

  • 1 cup buttermilk, can also make from a shortcut listed on this site
  • 2 teaspoons garlic flakes
  • 1 lemon, juice and grated rind
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried crushed chilies
  • 1 teaspoon tumeric powder
  • 1 teaspoon smoked paprika, optional

Instructions
 

  • Spatchcock the chicken by cutting down both sides of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Keep the backbone to make soup stock.
  • Season the chicken with the salt and pepper to taste and rub in the curry powder.
  • Mix the marinade ingredients in a large bowl (large enough for the flattened chicken, or a baking pan) and coat the chicken by turning it over several times to ensure it is covered by the marinade. Cover the bowl and refrigerate for at least 2 hours.
  • With a heated grill, move hot coals to one side, and place the flat chicken, breast side up, on the grill where there is no coals (indirect heat), baste with marinate and cover grill for 20-25 minutes.
  • Turn the chicken over and baste again, cover and continue barbecuing for another 15-20 minutes.
  • Pierce the chicken in a thick part of the thigh to check for juices running clear or use a meat thermometer and look for a target temperature of 75 C or 165 F. When juices are clear or the correct temp, remove from the grill and let rest for 5 minutes.

Notes

A whole chicken is on average 140 Baht in grocery stores, fresh markets would be cheaper, the other ingredients are minor, especially if using the shortcut for buttermilk, so about $1 per person per meal.
Tip, take a couple of bricks, wrap them in foil and use to weight down the chicken while it cooks. This comes highly recommended from a good friend.
Shortcut: Buttermilk.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
Use of the bricks tip provided by good friend, Lynn Batterman.
United States.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
How to make Buttermilk
October 29, 2015 Lee
1 Comment

How to make Buttermilk

Adapted from an internet recipe.
If you cannot find buttermilk at the grocery, this is a great shortcut to make your own.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup

Ingredients
  

  • 1 cup milk
  • 1 tablespoon lemon juice, OR lime juice, OR vinegar

Instructions
 

  • Measure out your milk in a measuring cup, stir in lemon juice, let stand for 5-10 minutes, the milk will be slightly thickened with some small curdled bits.
  • Use as you would regular buttermilk in your recipe, including the curdled bits.

Notes

Used in Recipes Listed on this Site:
INGREDIENTS
Chicken & Mushroom Pan
October 29, 2015 Lee
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Chicken & Mushroom Pan

Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless, cut in half
  • 3 sprigs thyme
  • 2 cloves garlic, crushed and chopped
  • 2 tablespoons olive oil
  • 250 grams fresh mushrooms, variety packs would work great for this
  • 1 cup cream
  • salt and pepper, to taste

Instructions
 

  • Season the chicken pieces with salt and pepper.
  • Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
  • When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
  • Lastly, add the cream and allow the cream to reduce to about ⅔ of the original amount. Taste and adjust seasoning.
  • Take the pan to the table and serve with crusty bread.

Notes

Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,MUSHROOMS
Thin Crust Pizza and Sauce
October 28, 2015 Lee
1 Comment

Thin Crust Pizza and Sauce

Adapted from an internet recipe.
This is my go to thin crust pizza dough recipe and my home made sauce that I have been making for several years. I am not going to break down the prices for this, as a cheese pizza is very reasonable, and when you start adding toppings, the cost per person per meal goes up as well. This is great to make when family is visiting as nearly all Thais enjoy pizza.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 2 12 inch pizzas

Equipment

  • Pizza Pans (two 12 inch)
  • Oven

Ingredients
  

Pizza Dough

  • 2 cups flour
  • ½ teaspoon instant yeast
  • ¼ teaspoon salt
  • ¾ cup water
  • 1 teaspoon Italian seasoning, optional, or herbs of your choice

Sauce

  • 1 can tomato paste, (170 g / 6 oz can)
  • ⅔ cup water
  • ¼ cup olive oil, extra virgin
  • salt, to taste
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ teaspoon dried rosemary, crushed

Basic Cheese and Tomato Pizzas

  • 1 dough recipe
  • 1 sauce recipe
  • thinly sliced tomato, about 6-8 slices per pizza
  • fresh basil leaves, coarsly chopped
  • 1 package Mozzarella Cheese, 200 gram package, shredded

Instructions
 

Pizza Dough

  • About 30 minutes before baking, preheat your oven to 250° C (480° F).
  • Measure out the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  • Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  • Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky. Then divide the dough into two parts.
  • I use 12 inch pizza pans, sprinkle some corn meal around on the pan, the place one ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about ¼ of an inch thick or less, while rotating the pan.
  • Spoon ONLY the sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Put into the preheated over for 5 minutes, then rotate it 180 degrees so it is evenly cooked for another 3 minutes. Remove from oven.
  • Now add the toppings of your choice, return to oven for another 3-5 minutes or until the edges are golden brown and crispy. Remove from oven and let cool on a wire rack, repeat with second pizza. Each pizza should cool for about 5 minutes before serving.

Sauce

  • Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours in refrigerator to let flavors blend. No cooking necessary, just spread on dough.

Basic Cheese and Tomato Pizzas

  • Shred your Mozzarella Cheese, slice tomatoes thinly, if only using the small plum tomatoes, slice a few more. Chop your fresh basil leaves.
  • Using two prepared pizza crusts, top each with tomato slices, basil, and cheese. I like to use one 200 gram package of cheese, shredded per pizza, I like a lot of cheese.
  • Bake for 3-5 minutes or until edge is brown and crispy, let cool for 5 minutes, and enjoy. Here is a few examples we have cooked here at the house, these are thicker than what they look like, we use generous toppings and 200 grams of cheese per pizza. All the Italian sausage is made from a shortcut here on this site.
  • Italian sausage, ham, mushrooms, pineapple, lot of cheese.
  • Italian sausage, mushrooms, chopped ham, onion, lot of cheese.
  • Italian sausage, shrimp, imitation crab, bacon, mushrooms, yellow bell pepper, lot of cheese.
  • Italian sausage, mushrooms, onion, red and yellow bell peppers, lot of cheese.
  • Italian sausage, mushrooms, chopped ham, bacon, black olives, lot of cheese.
  • This is the everything pizza; Italian sausage, bacon, ham, imitation crab, jumbo prawn, pineapple, mushrooms, black olives, and a load of cheese, about 1 pound.
  • This is the Cheese Burger Pizza, it is Italian sausage, bacon, mushrooms, and shredded Cheddar cheese.

Notes

No need for prices here, the basic pizza is Best Value, when you start adding toppings, then the price goes up, and can go up a lot, but is so good, and is a good treat for Thai relatives and neighbors. We normally make very thick pizzas with loads of toppings, cost increases but the servings also increase.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PIZZA
Easy Beef Pot Roast
October 27, 2015 Lee
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Easy Beef Pot Roast

This is cooked in a slow cooker with soup and one onion for a easy meal. The soup makes a great gravy for boiled or mashed potatoes. I make this from local raised beef right here in the village. A slow cooker is great because it can turn any cut of beef tender, it just may take a bit of time. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Dish
Cuisine American
Servings 3 people

Ingredients
  

  • 1 kilo beef, any large chunk or chunks will work
  • 1 can condensed cream of mushroom soup, (Shortcut)
  • 3/4 cup water
  • 1 onion, quartered
  • ground black pepper, to taste
  • garlic powder, to taste
  • potatoes, boiled or mashed, up to you
  • 1 bay leaf

Instructions
 

  • Trim any large pieces of fat from the beef chunks and place in the slow cooker.
  • Mix the soup and water in a bowl, add an ample shaking of ground black pepper and garlic powder, mix well. Pour this into the slow cooker. Place the quartered onion and bay leaf into the soup mixture. Put lid on the slow cooker.
  • Turn on slow cooker to High for 1 hour then reduce to Low for 8 more hours. Leave the lid on, no need to look at it! At the 8 hour mark, try the tenderness, it should fall apart with a fork, if not, keep it on Low for several more hours until fork tender.
  • Serve with a boiled potato or mashed potatoes with the soup mixture spooned on for gravy.

Notes

The beef cost me 150 baht, the soup was 42 baht and has lasted me 4 days, costing $1.42 per serving. Make the soup from the shortcut for more savings.
Shortcut: Condensed Cream of Mushroom Soup.
My own recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Peri Peri Chicken Livers with Bacon
October 27, 2015 Lee
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Peri Peri Chicken Livers with Bacon

Denise Georgiades, South Africa.
Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 people

Equipment

  • Skewers
  • Grill, Charcoal or Gas

Ingredients
  

  • 1 kilo chicken livers, cleaned, cut in half, (2 lb)
  • 2 tablespoons olive oil
  • 1 tablespoon BBQ spice, Shortcut
  • 1 teaspoon Peri Peri spice, Shortcut
  • 4 tablespoons chutney
  • 4 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • 200 grams bacon, (7 oz)

Instructions
 

  • Combine oil, barbecue spice, Peri Peri spice, chutney, tomato sauce and soy sauce in a large bowl.
  • Marinate the livers in the mixture for about 30 minutes.
  • Wrap a piece of bacon around each chicken liver and thread onto soaked wooden skewers, two per skewer.
  • Barbecue over medium to hot coals turning frequently until the bacon is crispy and the bacon is cooked.
  • Serve and enjoy with sides of your choice.

Notes

Chicken liver cost about 70 baht, bacon about 125 baht. We'll say 200 baht, comes out to about $1.50 per person per meal.
Shortcuts: BBQ Spice, Peri Peri Spice.
* Best Value $1 or Less per Serving,Chicken - Giblets,GRILLED / BBQ / SMOKER
BBQ Spice Mix
October 27, 2015 Lee
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BBQ Spice Mix

Adapted from an internet recipe.
Easy to make spice mix used either as an ingredient in other recipes or use as a rub for grilled meat.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 0

Ingredients
  

  • ½ cup brown sugar
  • ½ cup paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Instructions
 

  • Mix everything well in a bowl and store in an airtight container.
Ingredients - Spice Mixes