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Pork Ribs & Radish Soup
October 24, 2015 Lee
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Pork Ribs & Radish Soup

Thais make a soup from just about any meat and vegetable. Not every dish is spicy, this one is non-spicy and has a very good flavor. Easy to prepare. Serve with rice for a filling meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Side
Cuisine Thai
Servings 8 people

Ingredients
  

  • 1 kilo pork ribs, (2 lbs)
  • 2-3 white radishes, cut lengthwise once then slice half into 1/2 slices
  • 8-10 shallots, crushed
  • 5-6 cloves garlic, crushed
  • 6-10 spring onions, white and green, cut into 1 inch pieces
  • 1 handful fresh cilantro, roughly chopped
  • 2 tablespoons pork broth powder, can also use chicken broth powder

Instructions
 

  • Put a large pot of water on the stove, throw in the crushed shallots and crushed garlic, and broth powder and bring to a boil.
  • While waiting on the water to boil, cut between each rib bone to separate them all. Once water is boiling, add all the ribs. Ribs should be cooked in about 10-15 minutes.
  • When ribs are almost cooked through, add the sliced radish and reduce heat to a simmer and cook until the radish is tender.
  • Turn off the heat and add cilantro and spring onions, gently stir then serve. Serve as a side of soup or with rice to make a complete meal.

Notes

Note: Pork ribs, these are normally found in long strips or "racks" 2-3 inches wide.
Pork ribs average about 125 baht per kilo, the radish is 25 baht per kilo, other items are minimal in cost. This soup would cost about $4.50 to make, can last 2-3 days, so per person it would easily come in under $1 per meal.
Variant: 1. Cut the ribs into one bone pieces and add to a mixing bowl, add oyster sauce to the bowl and mix the ribs around to coat them well. Cover the bowl and place in the fridge for 3 hours, then proceed with the recipe as stated.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Variant 1 provided by good friend, Kurt Hammerschmidt.
Thailand.
* Best Value $1 or Less per Serving,: THAI,PORK,SOUPS, STEWS, CHILI
Chicken & Broccoli
October 23, 2015 Lee
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Chicken & Broccoli

Was at the store a few months ago and they just stocked the vegetable section, and they had fresh broccoli. Picked up that and some chicken breasts and whipped this up. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 3-4 chicken breasts, boneless and skinless
  • 1-2 cups milk
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 head broccoli, cut into bite size pieces plus the stem
  • 1/2 onion, chopped
  • salt, to taste
  • black pepper, to taste

Instructions
 

  • Cook the onion until clear, add the chicken and cook until white then add the can of soup and 1 cup of milk and cook until the chicken is cooked through, then add the broccoli and cook for a few minutes until the broccoli is tender.
  • Add more milk as needed depending on how thick or thin you want it.
  • Serve over rice or pasta, or even a boiled potato.

Notes

Cost per person is well under $1 per person with this. Chicken is very reasonable in price, if the soup is home made, even less.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mom’s Chili
October 23, 2015 Lee
1 Comment

Mom's Chili

Joann Thayer, United States.
This is a basic, yet delicious chili, that I have been making for 40+ years. Growing up, when I could handle the cast iron pan and chop things, I was cooking. I make this often, finally got around to taking photos on 3 Nov 2016. I modified the recipe slightly to make the simmering hands off, no stirring or watching needed, I use a slow cooker to simmer the chili!
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Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 kilo minced pork, OR ground beef
  • 1 bag dry red kidney beans, 500 gram bag
  • 1 onion, chopped
  • 4 cloves garlic, smashed and chopped
  • 2 cartons tomato juice, OR use 4 cans of tomato paste and 16 cans of water
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Soak beans overnight.
  • Drains beans and rinse well. Add to a large pot and cover with about 2 inches of water and bring to a boil. Cook until beans are soft, about 1-2 hours. Once beans are soft (if you can put a bean in your mouth and crush it with your tongue only then it is done), drain beans and set aside.
  • Same large pot, rinsed out, add the chopped onion and garlic and cook until translucent, 3-4 minutes.
  • Add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring.
  • The minced pork, cooked beans, and spices added to the slow cooker.
  • Tomato juice added and mixed into the bean, pork, and spices. Set to High setting and simmer this for 2-3 hours.
  • After 2-3 hours, the spices are well blended and the chili is ready.
  • I like to add dry pasta to my chili, it is a filler to extend it and is a good way to use up small amounts of pasta from making other dishes. I added about 1 cup of spiral pasta to the chili, just mix it in and simmer for another hour.
  • Serve, I like to grate some cheese on the top.

Notes

For the tomato juice, you can use 2 cartons of juice, these are normal size cartons you find in Tesco. An alternative if no juice is available is to use tomato paste. To make juice from paste, it is easy, 1 can of paste  and 4 cans of water, whisk to combine, use 4 cans if making the recipe as stated here.
Most expensive item is the beef or pork, pork is available where I live, beef is not. Beef would run 200 baht per kilo, beans, juice and other ingredients is minimal. Comes out to right about $1 per meal person, much less if minced pork is used.
Variants: You can add items to make the meal bigger, add 1 1/2 cups of dry macaroni while simmering, name changes then to Chili Mac (I do this a lot). Or add a couple of big scoops of cooked rice or just serve over rice.
Family recipe I have been making for years, AND a big thank you to my parents for showing me how to make this!
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Taco Seasoning
October 23, 2015 Lee
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Taco Seasoning

Adapted from an internet recipe.
Easy to make from ingredients you probably have on hand. Store in a jar and use when needed.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 0

Ingredients
  

  • 2 tablespoons oinion powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon ground oregano
  • 1 tablespoon white sugar
  • ½ teaspoon salt, optional
  • 1 teaspoon ground black pepper

Instructions
 

  • Here is what I use, I reuse leftover canisters for when I buy spices in bulk. Not in this photo is the sugar and salt. I also omit the onion powder as I cook onions with the ground meat.
  • Mix everything in a bowl then store in an airtight container, I reuse canisters and jars for this purpose.
  • Use 2 tablespoons per 500 g (1 lb) of ground meat and ½ cup of water. Add to browned meat and simmer until water is absorbed.

Notes

Variant: 1. Omit the onion powder if you cook onion with the ground meat. (I normally cook onions with the ground meat so onion powder is not really needed here).
Used in Recipes Listed on this Site:
#1 Go-To Recipes,Ingredients - Spice Mixes
Cheater Chicken Cordon Bleu
October 22, 2015 Lee
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Cheater Chicken Cordon Bleu

Easy slow cooker recipe. Serve with pasta or rice and a vegetable. Cooked in soup and milk for tender and juicy chicken, not pan fried or deep fried in oil. Links to the shortcuts are 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 6 people

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 cup milk
  • Swiss cheese, sliced
  • ham, sliced
  • bread crumbs, OR make from a shortcut
  • 1/4 cup butter, melted

Instructions
 

  • Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the bread crumbs on top, and drizzle butter over bread crumbs. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
  • Use real Swiss cheese, you have to slice yourself. For the ham, I used sliced ham found in the cooler section of a Tesco.
  • Serve with pasta, rice or a potato, with a vegetable on the side.

Notes

The chicken breasts are the most expensive, but for 6 breasts, well under $1 per serving. The cheese, if you get real Swiss cheese from Australia, that can run 175 baht for 250 grams, slice it and cover the dish at the step in the recipe and it uses little cheese, maybe 6 slices. Overall a great meal for little expense and time.
Shortcuts: Condensed Cream of Chicken Soup, Breadcrumbs.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker
American Goulash I
October 21, 2015 Lee
2 Comments

American Goulash I

An American twist on a European standard. Hearty, filling meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 kilo ground beef, OR ground pork
  • 2 medium onions, chopped
  • 3 cloves garlic, smashed and chopped
  • 2 cups water
  • 2 cans skinless tomatoes in tomato juice, chopped
  • 1 can corn, drained
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 1 pinch salt
  • ground black pepper, good shaking
  • 2 cups dry elbow macoroni, OR spiral pasta

Instructions
 

  • In large pot over medium heat, add onion and garlic, saute until transparent.
  • Then add ground beef or pork to the onions, mix, and over medium heat until cooked through, drain the fat.
  • Add 2 cups of water, the diced tomatoes with the tomato juice, all seasonings, and bay leaf and simmer for 15-20 minutes.
  • Add pasta and corn, mix, and allow to simmer an additional 20 minutes or until the pasta is tender. Add a little water as needed. Remove bay leaf before serving.

Notes

200 Baht for ground beef, 125 Baht for ground pork. 42 baht per can for tomatoes and corn. Macaroni and other ingredients, minimal. Cost would be for beef: $9.60 for 2 people for 3 days, or $1.60 per person per day. For pork: $7.40 for 2 people for 3 days, or $1.25 per person per day.
This is an easily tailored recipe to suite your tastes or to what you have on hand. No corn on hand, use mixed mixed vegetables, no canned tomatoes on hand, use fresh and tomato juice. No tomato juice on hand, make from tomato paste. Endless possibilities.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
No Crust Chicken Pot Pie I (Slow Cooker)
October 21, 2015 Lee
2 Comments

No Crust Chicken Pot Pie I (Slow Cooker)

Delicious meal! Lots of room to change to your liking. My comments below, and prices updated as well as the 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 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings, easily

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless, cut into 1 inch cubes
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 3/4 cup milk
  • 1 onion, diced
  • 2 cups frozen peas and carrots, you can also use fresh
  • 2 teaspoons dried parsley
  • 1 teaspoon ground black pepper
  • 1 tablespoon corn starch, optional, added at end to thicken sauce

Instructions
 

  • Cut the chicken into 1 inch pieces, set aside.
  • If making your own condensed cream of soup (either chicken or mushroom) after each batch you make, pour that into the slow cooker pot then add the milk, onion, parsley, black pepper, and frozen vegetables. Mix, then add the chicken and mix for a few seconds
  • Everything added and mixed. Cook on Low setting for 6 hours or High setting for 3 hours.
  • Finished. Serve over mashed potatoes, boiled potatoes, egg noodles, rice, or just enjoy as a soup.

Notes

Chicken breast run about 30 baht per 500 grams. 112 baht for 2 cans of soup, you make yourself from a shortcut that reduces this to about 55 Baht. Everything else is minimal. Overall, the meal for 6 servings is about 70 cents per serving, if you make the soup yourself, the cost is 42 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Beef Pasanda
October 21, 2015 Lee
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Beef Pasanda

A dish from Pakistan. The beef is tenderized by marinating in yogurt, the yogurt is also used as a cooking sauce.
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Prep Time 1 day
Cook Time 50 minutes
Total Time 1 day 50 minutes
Course Main Dish
Cuisine Pakistani
Servings 4 people

Ingredients
  

  • 500 grams beef, cut into 1 inch cubes
  • 1 1/2 teaspoon salt
  • 1 cup plain yogurt, this is equal to 250 ml
  • 5 tablespoons olive oil
  • 2 onions, sliced
  • fresh ginger, grated, to taste
  • 4 cloves garlic, finely chopped
  • 2 tablespoons ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground red red chili pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons tumeric

Instructions
 

  • Rub the salt into the meat, place in large and add yogurt, mix to coat all the beef and marinate for 24 hours in the refrigerator.
  • After the beef has marinated, in a heavy pan fry the onions till golden in olive oil, then add the garlic and ginger and all of the spices, stir and cook for 5 minutes over low heat.
  • Add the beef and yogurt mix and cook till the meat is tender about 50 minutes.
  • Serve with a side dish of curried okra and boiled rice.

Notes

Beef is the most expensive at about 200 baht per kilo, this is from a local farm, not a grocery store. Recipe calls for 1/2 kilo, so cost for the beef is 100 baht or about $2.90, for 2 people this meal would probably last 2 meals, about 75 cents per meal per person minus other ingredients which are minimal.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,BEEF
Rustic Sausage Hotpot
October 20, 2015 Lee
2 Comments

Rustic Sausage Hotpot

Denise Georgiades, South Africa.
Also know in the US as Sausage, Peppers, and Onions Skillet (no rice in the ingredients), this is a filling meal made with rice, served with a salad on the side, this is delicious and inexpensive.
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 onions, halved and sliced
  • 1 cup chicken stock, fresh or from powder
  • 2 cups brown Basmati rice, rinsed
  • 1 can diced tomatoes
  • 1 yellow bell pepper, cut into thick strips
  • 1 red bell pepper, cut into thick strips
  • 3¾ cups water
  • 500 grams beef sausage, or sausage of your choice, (1 lb)
  • 1 tablespoon olive oil

Instructions
 

  • Heat olive oil in a large saucepan, add sausages and cook, turning regularly, for 5 minutes or until browned, you are browning, not cooking through. Remove from the pan and slice thickly. Reduce heat to medium on the pan.
  • Add onions and peppers to the pan and cook, stirring occasionally for 3-4 minutes or until soft.
  • Add rice, water, tomatoes, stock, and sausages. Stir to combine. Bring to the boil, then reduce heat to medium and allow to simmer, covered for 15-20 minutes.
  • Remove from heat and set aside, covered for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls, and a salad on the side.

Notes

Sausage produced in Thailand can be very inexpensive, pork sausage that is. At Makro we can get English Beef Sausage for about 200 Baht/kilo, we can also pick up smoked and spicy sausage for 200 Baht per 1 kilo, or 100 baht per this recipe. So this recipe meets the $1 or less per person per meal, even with a salad.
* Best Value $1 or Less per Serving,Beef - Sausage
Beer Barbecued Chicken
October 20, 2015 Lee
4 Comments

Beer Barbecued Chicken

Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 large chicken halves, OR 8 assorted large chicken pieces
  • 1 can beer
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic salt
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcherstershire sauce
  • lemon pepper, optional, add for a spicy twist

Instructions
 

  • Combine all the ingredients for the marinade and pour over the chicken, cover and allow to marinade in the fridge for at least an hour.
  • Lightly oil the grill and place the chicken, bone side down, and allow to cook for 20 minutes on each side until the juices run clear.

Notes

Chicken is very inexpensive, 7 quarters which would provide 14 large pieces is about 100-120 Baht. If 8 pieces are used, cost would be about 1.65 to $2 for the chicken, for 2 meals for 2 people, that is 50 cents per person not including a side dish. Very reasonable.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER