Archive for the ‘5 Ingredients or Less’ Category
Grilled Sausage & Cheese Sandwich
April 15, 2018 Lee
Leave a comment

Grilled Sausage & Cheese Sandwich

This, sounds extremely good! On my to cook list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 4-5 breakfast sausage links
  • 2 slices Cheddar cheese
  • 2 slices bread, of your choice
  • butter, as needed, softened

Instructions
 

  • Fry the sausage in a pan until cooked through.
  • Butter the bread slices on one side only. Using the same pan the sausage was cooked in, fat drained and wiped with a paper towel, or another pan that is non stick,
  • Place a slice of bread, butter side down in the hot pan, and a slice of cheese and 4-5 sausage links, then the other slice of cheese, cover with the remaining slice of bread, buttered side up.
  • Cook until golden brown on the bottom, then carefully flip and cook the other side until gold brown. Cut in half and serve.

Notes

Low cost.
Variant: 1. If using thick links, after they are cooked through, slice in half lengthwise and position on bread, first on cut side down, next cut side up, next one cut side down, etc, until the bread is covered. 2. Add a fried egg before topping with the last slice of bread.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Extra Cheesy Grilled Cheese
April 14, 2018 Lee
Leave a comment

Extra Cheesy Grilled Cheese

I love a good grilled cheese sandwich, and this seems to fit the bill for cheesy, on my to make list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 1/4 cup butter, softened, this is 1/4 standard block
  • 1 tablespoon Parmesan cheese, grated
  • 8 slices bread, your choice
  • 4 slices Provolone cheese
  • 4 slices Mozzarella Cheese

Instructions
 

  • In a small bowl, mix together the butter and Parmesan cheese.
  • Spread the butter mixture on all slices of bread, place 4 slices butter side down on wax paper, the other 4 slices, set aside butter side up.
  • Top the 4 slices that are butter side down with a slice of Provolone and Mozzarella, top that with the other 4 slices of bread and place those butter side up.
  • Heat a griddle or non stick pan, then working in batches, add a sandwich or two and cook until golden brown on the bottom, then flip and cook the other side until golden brown. Cut in half and serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Grilled Chicken Livers
April 3, 2018 Lee
Leave a comment

Grilled Chicken Livers

Adapted from an internet recipe.
Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 500 grams chicken livers, cut in half and trimmed
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice, or lime juice
  • 1 tablespoon Greek seasoning, Shortcut
  • 1 teaspoon fresh lemon zest, or lime zest
  • skewers, as needed

Instructions
 

  • First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer. Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
  • Start your grill and get to a medium heat, I use real charcoal based on my location.
  • In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
  • Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
  • Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
  • Test one liver and if cooked through (a bit of light pink is ok), serve.

Notes

Low cost.
Shortcut: Greek Seasoning.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Chicken - Giblets,GRILLED / BBQ / SMOKER
Steamed Eggs (Rice Cooker)
April 2, 2018 Lee
2 Comments

Steamed Eggs (Rice Cooker)

Simply Recipes, Elise Bauer, United States.
I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 12 minutes
Total Time 13 minutes
Cuisine American
Servings 8 eggs

Equipment

  • Rice Cooker

Ingredients
  

  • 8-10 eggs, chicken, room temperature
  • water, as needed
  • ice, as needed

Instructions
 

  • Add about 1 to 1½ inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
  • Remove the steamer tray and cover the pot, add the eggs to the steamer tray, place tray on the cooker, for a pot, remove from heat, add the eggs then put back on the heat. For a pot, adjust the heat needed to maintain a gentle boil.
  • Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes. (My little rice cooker doing its thing.)
  • Place a large bowl in the sink and fill will ice, then fill with water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the ice water, as the ice melts, turn on the tap to keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
  • When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them under running water, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
  • I hard cooked 10, previous photo shows 9, here is number 10. I took the ugly egg, the white was broke, and sliced in half, and as you can see, absolutely no green from over cooking. The whites were perfect in taste, not rubbery at all. Yolk was perfect.

Notes

Low cost.
These can be used in any recipe calling for hard or soft boiled eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker,INGREDIENTS
Rendering Lard
April 1, 2018 Lee
2 Comments

Rendering Lard

Adapted from an internet recipe.
Rendering pig fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. The rule of thumb is 1 quart of lard is rendered from 1 kilo (2 lbs) of pig fat. I have two methods to prepare the fat listed, if you have an electric meat grinder, that option will save some time in the slow cooker.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 hours
Total Time 22 minutes
Servings 1 quart of lard

Equipment

  • Slow Cooker
  • Meat Grinder optional

Ingredients
  

  • 1 kilo pork fat, (2 lb)
  • ¼ cup water

Instructions
 

Cubed Fat

  • Trim any large pieces of meat from the fat, does not have to be perfect, just remove the large bits. If you buy the fat at Tesco, it will be back fat and all be trimmed and in large pieces. In the US try and get leaf fat from a reputable farmer that has pasture raised pigs I bought 5 slabs at Tesco, about ¾ inch thick that came out to 1 kilo in weight.
  • Dice the fat into ½ to ¾ inch pieces, smaller is better for this.
  • Add the fat to your slow cooker and add a ¼ cup of water (the water evaporates off). Place the lid on the cooker and set the cooker to Low setting.
  • After 1 hour, give the pot a stir and you will see some liquid in the pot, that is the fat being rendered.
  • Continue to stir every hour until the fat is fully melted or is brown bits on the bottom of the pot that start to float again. At this point, the lard is ready. Mine was ready in 15 hours.
  • Pour the lard through cheese cloth placed in a strainer, over a pot, Let the brown bits (crackling) drain for about 20 minutes or so. Remove the strainer and set aside with the cracklings.
  • Pour the lard into a quart jar and allow to cool on the counter uncovered. Once cooled, cover and store in the fridge until use.
  • Cooled and solidified, perfect!
  • Bonus item! Heat a non stick pan and when hot, dump the cracklings, the left over bits in the cheese cloth, into the pan, season with salt and herbs of your choice, fry until crispy, enjoy!

Coarse Ground Fat

  • If you have an electric meat grinder, and a coarse plate, the coarse plate I have is called the wagon wheel. Assemble your grinder with clean sterile parts. Do not add the hopper tray, the try that fits on top of the feed tube, first, it is not needed, two, less to wash later.
  • To prepare the fat, you want is very cold, not frozen. Place the fat skin side up on a cutting board, cut into strips that are about â…œ inch wide, once all the strips are cut, check each one for any meat tissue and trim that off. Be careful doing this as pieces will be very slippery. Here you can see the strips and the meat tissue I removed on the right.
  • Place a bowl to catch the fat. For this method, you are not going to load up the hopper with a bunch fat, you are going to do this one strip at a strip at a time, as the grinder is grinding the skin as well, so we do not want to overwhelm the grinder or slow the motor. Turn the grinder on and drop in a fat strip, when that is coming out, drop in another. This actually goes quite fast.
  • Place the fat in your slow cooker. And proceed with adding the 1/4 cup of water and setting the cooker to Low.
  • Stir every hour, the fat and skin will turn golden brown and the bits will sink to the bottom, when they start to float, the lard is ready. Mine was ready after 9 hours.
  • Pour the lard through cheese cloth placed in a strainer, over a pot, Let the brown bits drain for about 20 minutes or so. Remove the strainer and discard the bits, they are so small, don't worry about using them.
  • Pour the lard into a quart jar and allow to cool on the counter uncovered. Once cooled, cover and store in the fridge until use.

Notes

Low cost. I paid 70 Baht for 1 kilo of fat resulting in 1 quart (4 cups) of rendered, good quality lard, to use in frying and baking.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,INGREDIENTS
Fried Bologna Sandwich
March 31, 2018 Lee
Leave a comment

Fried Bologna Sandwich

I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 2 slices bread
  • 5 slices bologna, plain, I used pork
  • lettuce leaves, as needed
  • cheese, sliced, as needed
  • mayo, as needed

Optional Items

  • tomato, sliced
  • egg, fried
  • hard boiled egg, sliced
  • mustard, in place of the mayo
  • cheese, sliced, any you like
  • bologna, with chilies, very popular
  • bologna, chicken

Instructions
 

  • In a non stick pan, heat a tiny amount of olive oil and add the bologna slices, fry for a minute or two each side or until the edges are starting to brown.
  • Spread mayo on each slice of bread, add some lettuce to one slice, add the bologna slices on top of the lettuce, then add some cheese on top of the bologna. Top with the other slice of bread.
  • Cut in half and enjoy.

Notes

A pack of 10 slices of bologna will cost about 79 Baht, for 2 sandwiches (2 servings), this is about $1.25 per serving. Other items used are minimal.
Commonly made sandwich.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Spinach Rice
March 30, 2018 Lee
Leave a comment

Spinach Rice

This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 cups hot cooked rice
  • 1 egg, chicken or duck, beaten
  • 1 cup spinach, cooked and drained
  • 1 tablespoon butter

Instructions
 

  • Place everything in a non stick pan and mix to combine, cook the egg, and heat everything through. Serve as a side.

Notes

Low cost.
Variant: 1. Use yellow rice in place of plain white rice.
Recipe and variant provided by a friend, Kela Daigre Gray, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Fresh Broccoli (Pressure Cooker)
March 26, 2018 Lee
Leave a comment

Fresh Broccoli (Pressure Cooker)

Adapted from an internet recipe.
In keeping with using my stove top pressure cooker often, another side dish this time for broccoli. This will use the steamer tray for your pressure cooker. Follow your pressure cooker manufacturers safety instructions.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Side
Cuisine American
Servings 0

Equipment

  • Pressure Cooker

Ingredients
  

  • fresh broccoli, cut in pieces, plus stem, amount is up to you
  • 2 cups water

Instructions
 

  • Place your steamer tray in your pressure cooker, pour in the water and add the broccoli onto the tray.
  • Close the lid and bring to high pressure, when the jiggler starts moving and venting pressure, start your timer for 1 minute. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to relieve pressure naturally, about 5 to 10 minutes.
  • When the lid lock drops indicating no pressure inside, pull off the jiggler, and open the pot, use tongs and remove the broccoli. Serve as a side dish and enjoy.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Sides - Pressure Cooker
Egg Salad on Saltines
March 25, 2018 Lee
Leave a comment

Egg Salad on Saltines

This is from a good friend, and is so simple, it is brilliant. You need 3 items, egg salad of your choosing, saltine crackers, and cherry tomatoes. I normally make a sandwich from egg salad and serve deviled eggs as appetizers, this simplifies the appetizer problem to a lighter and less filling appetizer (or you could be like me and make a bunch of these and call it a meal). No quantities or servings stated as this is a make what you need recipe, more of a guide than a recipe really. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • egg salad, your preference or from my Shortcut
  • saltine crackers, as needed
  • cherry or grape tomatoes, halved or quartered, up to you

Instructions
 

  • Prepare your own favorite egg salad or prepare from my shortcut, I have several that would work really well and expand your ex salad experience (listed below), or your choice to use a store bought egg salad.
  • Place a good spoonful of chilled egg salad on a saltine cracker, stick half or quarter of a cherry tomato in the egg salad. Arrange on a tray, serve as an appetizer.

Notes

Low cost.
Shortcuts: Basic Egg Salad, Egg Salad with Capers & Dill, Mushroom & Egg Salad, Mediterranean Egg Salad.
Variants: 1. For the Basic Egg Salad, add half of a pickle slice instead of the tomato. 2. For the Egg salad with capers and dill, add a sprinkling of fresh chopped dill and a half of pickle slice. 3. For the Mediterranean Egg Salad, use the tomato half or quarter and some fresh dill.
Inspired by a good friend, Kristi Fancher Brown.
Unites States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,EGGS - ALL
Forget the Rice Cooker Rice
February 26, 2018 Lee
1 Comment

Forget the Rice Cooker Rice

Brian Colligan, Thailand.
Or use a rice cooker, which is what I did and this is great rice! This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups dry white rice, rinsed
  • 2½ cups cold water
  • 2 whole star anise
  • 3-4 cardamom pods, or â…› teaspoon ground, see Step 1

Instructions
 

  • For the cardamom pods, you can use fresh, dried, or even ground. Fresh would be preferred, If using dry, soak the pods for at least an hour before use. For ground cardamom, use â…› teaspoon. You can also use â…› teaspoon of cinnamon in place of cardamom.

Stovetop Method

  • Place everything in a pot and bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
  • Remove the star anise and cardamom pods, fluff with a fork and serve as a side with any Asian dishes.

Rice Cooker Method

  • Add everything to your slow cooker, stir together. Cover and set to Cook setting.
  • When rice cooker switches to Warm, unplug, remove the star anise and cardamom pods, fluff, serve as a side dish. Enjoy.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES