Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Drunk Monkey Garlic & Mushroom Pork Chops
This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1-2 handfuls fresh mushrooms, chopped or sliced
- 1/4 cup red wine
- 3 cloves garlic, smashed and minced
Instructions
- You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
- Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
- Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
- Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Notes
For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.
Damn Good Taco Soup
This comes from a good friend, and it sounds delicious. On my to cook list for sure. Several shortcuts to use for cost savings as well as preparing dried beans. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 1 1/2 cups water
- 1 packet taco seasoning mix, OR make from a shortcut
- 1 packet dry ranch dressing mix, OR make from a shortcut
- 1 can toasted corn, OR 2 cups of fried corn from shortcut
- 1 can black beans, or 1 1/2 cups cooked from dry beans
- 1 can red Kidney beans, or 1 1/2 cups cooked from dry beans
- 1 cup fresh tomatoes, diced
- 2-4 green Bird's Eye chilies, chopped
- tomato juice, as needed
Instructions
- Brown the ground beef in a medium sized pot, drain the fat, then add the water and the taco seasoning and mix together.
- Drain and rinse the canned beans and if using those, add beans to the pot, plus the corn, tomatoes, chilies, ranch dressing and stir everything together.
- Adjust the soup to your desired consistency with tomato juice. Simmer until hot and everything is heated through.
- Serve.
Notes
Figure about 150 Baht for the beef. For 4 servings, this is about $1.10 per serving.
Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn.
Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.
United States.
Indonesian Style Prawn & Quail Egg Curry
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
- 10-12 hard boiled quail eggs, peeled, Shortcut
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled, grated
- 2 red Bird's Eye chilies, finely chopped
- 1½ teaspoons ground turmeric
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 stalk lemongrass, outer layer removed, finely chopped
- 1¼ cups coconut milk
- ¾ cup chicken stock, fresh or from powder
- 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
- spring onion, chopped, for garnish
- cooked rice, for serving
- olive oil, as needed
Instructions
- Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
- Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
- Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
- Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Notes
I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Ingredients
- 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10-12 hard boiled quail eggs, peeled
- tiny pinch ground turmeric
- tiny pinch paprika
- 1 purple onion, minced
- 2-3 tablespoons cooking oil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon coconut water, or plain water
- fresh coriander, chopped, for garnish
- spring onion, chopped, for garnish
- 1-2 teaspoons chili powder, optional, to taste
Instructions
- Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
- Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
- When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
- Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
- Continue cooking until the sauce is thick, stirring often, remove from heat.
- Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Notes
Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Japanese Curry with Shrimp
For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Ingredients
- 500 grams shrimp, peeled, deveined, tail removed, (1 lb)
- 4 tablespoons butter, divided
- 2 1/2 cups water
- 1 onion, med to large, diced
- 1-2 potatoes, diced
- 1 carrot, diced
- 100 grams Japanese Curry paste, Golden Curry Brand
- cooked rice, for serving
Instructions
- First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
- Stir often as the shrimp start turning pink.
- When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
- Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
- Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
- Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
- This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
- And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
- Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Notes
The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.
Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.
From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.
Creamy Skillet Chicken
Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Ingredients
- 1/4 cup all purpose flour
- salt and pepper, to taste
- 4 chicken breasts, boneless, skinless
- 4 tablespoons vegetable oil
- 250 grams fresh mushrooms, sliced, Shiitake would be good
- 2 cloves garlic, smashed and minced
- 125 grams Cream cheese, softened, this is 1/2 standard block
- 1/2 cup whipping cream
- 1/2 cup milk
- 280 grams baby spinach, about 8 cups
- egg noodles, as needed, cooked
Instructions
- Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
- Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
- In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
- Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
- Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.
Notes
Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Skillet Sausage & Vegetables
Simple and delicious! The eggs and cheese give this dish a nice flavor.
Ingredients
- 500 grams smoked sausage, sliced into 1/2 inch pieces
- 2 tablespoons extra light olive oil, and as needed
- 1 tablespoon butter
- 2 cloves garlic, smashed and minced
- 1 onion, sliced thin
- 1 bell pepper, any color, diced
- 1 head fresh cauliflower, cut into bite size pieces
- 2 eggs, 3 if small eggs, lightly beaten
- 1/2-3/4 cup Mozzarella Cheese, shredded
- 1/3 cup water, as needed
- rice or pasta or mashed potatoes, for serving
Instructions
- Everything prepped and ready to start cooking.
- In a large non stick skillet, on medium heat, heat the olive oil and add butter, when hot, add the sausage and saute until just starting to brown. Add a bit more olive oil if needed.
- Add the cauliflower, onion, bell pepper, and garlic. Stir that into the sausage, pour in the water and place a lid on the pan, now you are going to steam the cauliflower. Stir occasionally.
- When the cauliflower is just tender remove the lid and let simmer until the liquid is evaporated, then pour in the eggs and stir, then add the cheese and stir again.
- Simmer until the eggs are set and the cheese melted.
- Serve and enjoy.
Notes
I will price this when I buy smoked sausage again, it is reasonable so I will say fair value for now.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Sausage & Bean Casserole
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process.
Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 Spanish Chorizo, sliced
- 6 pork sausages, whole
- 1 can baked beans, OR make from a shortcut
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, smashed and minced
- 1 1/2 teaspoons paprika, smoked paprika if you have that
- 1/2 teaspoon ground cumin
- 1 tablespoon dried thyme
- white wine, as needed
- 800 grams fresh tomatoes, diced
- 1 cube chicken stock
Instructions
- Preheat your oven to 180 C.
- In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
- Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
- Serve with mashed or boiled potatoes and a vegetable.
Notes
I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.
Shortcut: Baked Beans.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
Scotland.
Ground Beef Pizza
Sounds really good and is a change up from the thick (think lots of fillings) pizzas that I normally make. On my to cook list. Link to the shortcut is listed in the Notes section.
Equipment
- Baking Sheets (2)
- Oven
Ingredients
- 1 package active dry yeast, or 2¼ teaspoons from a bottle
- ¾ cup warm water
- ½ teaspoon sugar
- 2 cups all purpose flour
- 1 tablespoon oil
- ½ teaspoon salt
- 250 grams ground beef, (8 oz)
- 1 cup pasta sauce, Shortcut
- 2 cups Mozzarella Cheese, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- In a large bowl, add the warm water and sugar and stir to dissolve the sugar, then sprinkle in the yeast and stir in until that is dissolved. Let this stand for 5 minutes.
- Mix together the flour and salt then mix in the oil. When 5 minutes have passed, add the flour mixture to the yeast mixture and stir to form a soft dough. Turn out dough onto a floured work surface and kneed for about 5 minutes until dough is soft and elastic.
- Shape dough into a ball and place on a lightly oiled baking sheet, flatten lightly. Cover with plastic wrap and let rise in a warm place for 20 minutes.
- While the dough is rising, cook the ground beef in a non stick skillet and break it up as it cooks, season with salt pepper as desired. Drain then add the pasta sauce to the ground beef and mix together.
- Heat your oven to 250° C (480° F). Divide the dough into 4 equal parts, pat each one into about a 7 inch circle. Should be able to put 2 on each baking sheet.
- Top each pizza with ¼ of the meat sauce, then ¼ of the Mozzarella. Bake for about 18 to 20 minutes or until the cheese is melted and the crust is golden brown. Remove from oven, sprinkle with Parmesan cheese.
- Serve.
Notes
Figure about 170 Baht for the Mozzarella cheese, the beef about 50 Baht for 250 grams. For 6 servings, this is about $1.08 per serving, depending on the toppings you wish to add, this will increase the cost per serving.
Shortcut: Pasta Sauce.
Variants: 1. Add toppings of your choice, such as sliced bell pepper, onion, cooked bacon, cooked Italian sausage, chopped spring onion, slice green olives, pepperoni, etc. 2. Change the Mozzarella to a different cheese, like a 4 blend cheese.
Swiss & Bacon Potato Casserole
Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
Ingredients
- 1 kilo potatoes, thinly sliced, peeled or unpeeled up to you
- 1 onion, diced
- 1 1/2 cups Swiss cheese, shredded
- 6-8 slices bacon, chopped, cooked crispy
- 3 tablespoons all purpose flour
- 1 cup whipping cream
- 1 cup milk
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C (350 F). Grease a 8x8 baking dish with butter.
- Thee potatoes sliced with a mandolin.
- Onion diced, cheese shredded (I use blocks and shred myself), bacon cooked and chopped, and the flour.
- Mix together the onion, cheese, bacon, flour, then season as desired with salt and pepper.
- Spread 1/3 of the potatoes on the bottom of the baking dish, then spread 1/3 of the cheese mixture over the potatoes. Repeat the layers two more times, cheese mixture will be last.
- Mix together the cream and milk and pour over the top of the casserole.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for another 25 to 30 minutes or until the potatoes are tender.
- Remove from oven, let rest for a few minutes, serve.
Notes
Figure about 180 Baht for the cheese, and the bacon, can get that for around 100 Baht. For 6 side dish servings, this is about $1.37 per serving, not a cheap side dish but sounds really good with the Swiss cheese, good for a once in a while side dish for sure.
Variants: 1. Change the bacon to cubed ham or cooked and diced chicken. 2. Add diced green bell pepper, change the onion to chopped spring onion.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
