Author Archive
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
Baked Chicken & Mushroom Penne
October 20, 2015 Lee
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Baked Chicken & Mushroom Penne

Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 500 grams chicken breasts, boneless and skinless, cubed
  • 3 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 green chili, deseeded and finely chopped, optional
  • 250 grams button mushrooms, sliced
  • 2 cups chicken stock, homemade, canned, or made from powder
  • 2 tablespoons corn flour
  • 1/2 cup cream
  • 1 tablespoon fresh thyme, OR 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • 500 grams Penne pasta, cooked, follow package instructions

Topping

  • 3 tablespoons breadcrumbs, OR make from a shortcut on this site
  • 1/2 teaspoon paprika
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Preheat oven to 180° C.
  • In a large frying pan, heat oil. Add chicken, and sauté for about 3 – 4 minutes, turn over half way during the cooking time, remove chicken and set aside.
  • Add onion and chili to the pan and sauté until onions are translucent, the add mushrooms and fry gently for a further 2 – 3 minutes.
  • Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
  • Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
  • In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
  • Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.

Notes

500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,CASSEROLES,MUSHROOMS
Condensed Cream of Chicken Soup
October 19, 2015 Lee
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Condensed Cream of Chicken Soup

Adapted from an internet recipe.
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the slightly more than a standard can of condensed soup.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • 1¼ cups evaporated milk, or 1 regular can of evaporated milk
  • 1 tablespoon olive oil
  • 2 teaspoons powdered chicken stock
  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • ⅛ teaspoon white pepper
  • 1-2 tablespoons cooked chicken, finely chopped

Instructions
 

  • Whisk together in a microwave safe glass container no less than 1 quart in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick. Add chopped chicken. (For the photo, keep in mind, this mixture is hot, thick, but hot, not the gelatinous oily blob you get out of a can and instantly lose your appetite.)
  • Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.

Notes

You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like evaporated milk does.
If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
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. One can equals 1¼ cups. 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
Thai Omelette Salad
October 18, 2015 Lee
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Thai Omelette Salad

Delicious Thai Omelete Salad that is hearty as a lunch or add a grilled fish for a great dinner.
Print Recipe
Course Lunch, Main Dish
Cuisine Thai
Servings 4 people

Ingredients
  

  • 4-5 eggs
  • 3-4 plum tomatoes, quartered lengthwise
  • 1 onion, quatered lengthwise
  • Thai celery, chopped
  • 2 limes
  • spring onions, chopped
  • fresh cilantro
  • fresh red chili peppers
  • fresh green chili peppers
  • 1-2 teaspoons fish sauce
  • 1 1/2-2 teaspoons powdered chicken stock

Instructions
 

  • Chop roughly - celery and spring onions (ca 1,5 cm), divide each tomato in 8 long pieces, cut Onion in half and then into rough long slices (0,5 cm), chop chill very fine. This dish makes a nice lunch by itself, or with some steamed fish or fried chicken for diner.
  • Beat the eggs and mix with fish sauce and chicken stock powder. Heat about 2 cups of vegetable oil in a pan or wok, deep-fry the beaten egg on both sides and take out when golden-brown, you might want to deep-fry the egg in two or three goes, put on paper towel to drip of the oil. When cooled out a bit, cut the omelette in to small stripes (1 x 7,5 cm) and mix with the vegetables.
  • Press the limes and pour the juice over the eggs and vegetables, add one teaspoon of sugar and some more fish sauce and mix everything. Pull the leafs of the cilantro and put over the mixed salad.

Notes

Fresh vegetables on the local market at about 50-60 Baht (less than $2), 5 eggs at 25 Baht (less than $1). Easily under $1 per person.
Recipe from Chef Waan Sirijit, provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken
Italian Sausage / Pork Sausage / Chicken Sausage
October 18, 2015 Lee
2 Comments

Italian Sausage / Pork Sausage / Chicken Sausage

Adapted from many internet recipes.
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1½-2 kilos minced pork, or ground chicken, (3-4 lb)
  • 2 teaspoons fennel seeds, heaping, OMIT for just pork or chicken sausage
  • 2 teaspoons ground black pepper, heaping
  • 2 teaspoons salt
  • 2 teaspoons ground cumin, heaping
  • 2 teaspoons oregano, heaping
  • 2 teaspoons thyme, heaping
  • 2 teaspoons rosemary, heaping
  • 2 teaspoons parsley, heaping

Instructions
 

  • NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
  • If using store bought ground pork, just add the spices.
  • And mix with your hands really well. Now you can stuff into casings or simply make patties.
  • Stuffed into casings.
  • With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
  • A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.

Notes

Less than $1 per serving.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Sausage,Pork - Sausage
Gypsy Stew II
October 18, 2015 Lee
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Gypsy Stew II

Lee
I took the Gypsy Stew I grew up with a bit further, and made this with ground pork instead of beef and added some other ingredients. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1¼ kilos ground pork, (2 - 2 1/2 lbs)
  • 4 shallots, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 can button mushrooms, drained, sliced (or use fresh)
  • 1-1½ cups green olives with pimento, sliced
  • 2-3 cans condensed cream of mushroom soup, Shortcut
  • 1 tablespoon extra light olive oil, or as needed
  • toast, pasta, or rice, prepared, for serving

Instructions
 

  • In a pot, heat a tablespoon of olive oil, when hot, add the shallots and bell peppers. Saute until the shallots are translucent and the peppers are tender. Add the garlic and saute for another 30 seconds.
  • Add the ground pork and cook until no longer pink, stirring often and breaking up meat a bit as well. Drain fat.
  • Add mushrooms, soup, and olives, and mix together. Reduce heat to low and simmer for about 15-20 minutes or until heated through. For a more soupy stew, use 3 cans of soup and for a thicker stew use 2 cans of soup.
  • Serve over rice, pasta, or toast.

Notes

Ground pork will run about 150-170 Baht per kilo. The soup is 54 Baht or so per can, not a $1 dollar meal but very inexpensive and will last 2 people several days.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Top each serving with a fried egg. 2. This is an easy recipe to use canned ground pork to in order to cut down cooking time, simply add the drained pork after the onion and pepper is sautéed, break it up and let it heat through then continue with the remaining steps.
My modification of my Mom's recipe by Lee Thayer. Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Pork - Canned,SOUPS, STEWS, CHILI
Gypsy Stew I
October 18, 2015 Lee
1 Comment

Gypsy Stew I

Joann Thayer, United States.
This was a staple when I was growing up, easy to make, common ingredients, and tasty. Family recipe taught to me by my parents as I was growing up. Feel free to serve this over toast, hot cooked noodles, or even rice. Link to the shortcut is listed in the 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 4 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, ( 1½ lb)
  • 1 onion, diced
  • 1 jar green olives with pimento, sliced, (354 g/12 oz net weight)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
  • black pepper, as desired, to taste
  • toast, for serving

Instructions
 

  • Add the beef or pork and the onion to a pot, cook until no pink remains. Season with black pepper as desired while it is cooking. Drain off excess fat, place pot back on low heat.
  • Add soup and sliced olives.
  • Mix everything together and heat through, stirring occasionally.
  • Prepare some toast. Tear up a few slices of toast on a plate and ladle mixture over the toast, enjoy.

Notes

Beef runs about 150 Baht/750 grams, pork will cost about 75 Baht/750 grams. For 4 servings, using beef this is about $1.10 per serving, using pork this is about 55 cents per serving.
Shortcut: Cream of Mushroom Soup.
Variant: 1. Top each serving with a fried egg.
Updated on 3 May 2022.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Gravy Mix
October 18, 2015 Lee
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Gravy Mix

Adapted from an internet recipe.
Homemade gravy mix, very basic recipe, made as chicken or beef.
Print Recipe
Prep Time 2 minutes
Course Condiment, Side
Servings 0

Ingredients
  

  • 3 tablespoon beef bouillon powder, or chicken bouillon powder
  • ¾ cup flour
  • ½ teaspoon ground black pepper, heaping

Instructions
 

  • Mix together and store in airtight container in a cool dry place for up to 6 months. Makes 1 cup gravy mix; which will make 8 batches gravy.
  • To prepare a batch of gravy, melt 2 Tablespoons butter in a small saucepan. Add 2 Tablespoons gravy mix. Cook until lightly browned, about 1 minute, stirring constantly. Whisk in 3/4 cup water until smooth.
  • May add mushrooms, sautéed onions, and or left over roast beef to gravy. Bring to a boil; cook and stir until thickened, about 2 minutes or so.

Notes

Cost for this is minimal. I use a Thai brand beef or chicken stock powder for this, works great.
Used in Recipes Listed on this Site:
CONDIMENTS,SIDES
Omelette Muffins
October 17, 2015 Lee
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Omelette Muffins

Very easy, fillings are up to you with what you have on hand! Can be refrigerated for up to a week and just microwaved to make a quick meal. I make this with homemade hash browns on the side. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 eggs, beaten, may need more based on pan type

Fillings

  • green bell pepper, chopped
  • Cheddar cheese, shredded
  • onion, chopped
  • ham, chopped
  • Italian sausage, cooked, crumbled, OR make from a shortcut
  • bacon, cooked, crumbled
  • button mushrooms, sliced, canned or fresh

Instructions
 

  • Prepare the fillings of your choice, the ingredients list is just a suggestion of fillings. Any meat items need to be cooked first.
  • If not using a non-stick muffin or mini meatloaf pan, lightly butter each cell, add 1 tablespoon or so of each of your fillings to each cell.
  • Pour beaten egg into each cell to fill about 1/2 inch from the top. Figure about 2 eggs per cell with a muffin pan and 3 eggs per cell with a mini-meatloaf pan.
  • Bake at 180 C (350 F) for 30-45 minutes, until the top is starting to brown. Serve with a side of homemade hash browns for a easy breakfast or dinner.
  • I use a 6 cell mini metloaf pan, you may need more eggs if using one of these.

Notes

10 eggs is about 55 Baht, fillings you may or may not have on hand, either way, this is certainly less than $1 per person, even with homemade hash browns. The more fillings you add, adds to the cost per serving.
Shortcuts: Sausage, Breakfast Sausage, Hash Browns.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken