Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Salami & Pickle Grilled Cheese
June 27, 2017 Lee
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Salami & Pickle Grilled Cheese

Sounds great as a lunch or dinner with a salad on the side. Only five ingredients. One shortcut to save you money. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams Swiss cheese, sliced
  • 8 slices bread, of your choice
  • 6 dill pickles, cut into 1/4 inch thick slices
  • 170 grams salami, thinly sliced, such as Genoa type salami
  • unsalted butter, room temperature

Instructions
 

  • Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread butter evenly over top of bread slices.
  • Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes. Serve.

Notes

I will have to locate soft salami before I can price this, for now, just based on the cheese, this will probably be a fair cost meal. I will update pricing once I gather up all the items needed.
Variants: Change the types of bread, change the types of cheese used.
Shortcut: Refrigerator Pickles.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Bak Kuet Teh (Hokkien)
June 27, 2017 Lee
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Bak Kuet Teh (Hokkien)

From a recipe on a Lobo brand spice packet.
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Chinese, Malaysian
Servings 3 servings

Ingredients
  

  • 1 packet Bak Kuet Teh Soup mix, Lobo brand
  • 500 grams pork ribs, (1 lb)
  • 3 cups water
  • 1 daikon, (white radish), sliced, optional

Instructions
 

  • This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
  • Rinse and cut ribs into 1 bone sections.
  • Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
  • Serve with rice on the side.
  • Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.

Notes

The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI
Roast Beef & Gravy
June 24, 2017 Lee
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Roast Beef & Gravy

Sounds good, only four ingredients, and two can be made with shortcuts. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilo beef chuck roast, or any large cut or two
  • 2 cans condensed cream of mushroom soup, OR make from a shortcut
  • 1/3 cup beef broth, fresh or from powder
  • 1 packet dry onion soup mix, OR make from a shortcut

Instructions
 

  • Cut roast in half or several large pieces, place in your slow cooker. In a large bowl, combine the remaining ingredients and pour over beef.
  • Cover and cook on low for 8 to 10 hours or until beef is tender.
  • Serve with mashed potatoes, and the gravy, and a vegetable or salad would be nice as well.

Notes

The beef would cost about 300 Baht. For 8 servings, this is about $1.11 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Onion Soup Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Potato Spinach Lasagna
June 24, 2017 Lee
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Potato Spinach Lasagna

Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 280 grams frozen spinach, chopped or leaf, thawed
  • 750 grams potatoes
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • 3 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 250 grams Mozzarella Cheese, shredded

Instructions
 

  • Preheat your oven to 190 C. Grease a large casserole dish with butter.
  • Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  • Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  • In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  • In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  • Bake uncovered 45 minutes or until potatoes are tender.
  • Serve, perfect sides would be a green salad and garlic toast.

Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.
Shortcut: Pasta Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,POTATOES
Mexican Casserole
June 20, 2017 Lee
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Mexican Casserole

Sounds great, easy to obtain ingredients and use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 750 grams ground beef
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 2 teaspoons chili powder
  • 225 grams corn chips, OR make from a shortcut
  • 2 cups chili beans, OR make from a shortcut
  • 1 can whole peeled tomatoes, chopped, drained
  • 1-2 green Bird's Eye chilies, seed and diced
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 2 cups Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C. Grease a 7x11 inch baking dish with butter.
  • In a large skillet, brown the beef 5-7 minutes. Drain off excess fat, add onion, garlic, and chili powder. Continue to cook and stir for 2 minutes. Add the beans to the cooked meat mixture. Combine the tomatoes with the soup in a small bowl, mixing completely.
  • Place about 3/4 of the crushed corn chips into the bottom of the casserole dish. Spoon on half the beef mixture, then half the soup mixture. Then add half of the shredded cheese. Repeat the layers, ending with shredded cheese.
  • Sprinkle the top of the dish with the remaining crushed corn chips. Bake 30-35 minutes until bubbling and top is lightly browned. Remove from oven, let rest for 5 minutes, serve.

Notes

Figure about 150 Baht for the beef and about 180 Baht for the cheese, think a 250 gram block. For 8 servings, this is about $1.21 per serving.
Variant: Use Chorizo instead of ground beef.
Shortcuts: Corn Chips, Chili Beans, Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Feta Stuffed Meatball Mediterranean Bowl
June 19, 2017 Lee
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Feta Stuffed Meatball Mediterranean Bowl

This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Meatballs

  • 750 grams lean ground beef
  • 3 spring onions, thinly sliced
  • 1 egg
  • 2 tablespoons mint, chopped
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 85 grams Feta cheese, cut into 1/2 inch cubes
  • salt and pepper, to taste

For the Spiced Chickpeas

  • 2 cans chickpeas, drained, rinsed, or 4 cups cooked
  • 3 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 1 shallot, sliced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • pinch red chili flakes
  • 1/4 cup fresh cilantro leaves
  • salt and pepper, to taste

For the Zucchini Noodles

  • 4 zucchini, spiralized
  • 2 tablespoons olive oil
  • 4 teaspoons lemon juice, juice from 1/2 of a lemon
  • pinch salt

Addional Items as desired

  • carrot, grated
  • grape tomatoes, halved
  • cucumber, sliced
  • Feta cheese, cubed

Instructions
 

For the Meatballs

  • Heat oven to 220 C. Line a sheet tray with parchment paper.
  • Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.

For the Chickpeas

  • Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.

For the Zucchini Noodles

  • Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.

To Assemble

  • Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.

Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,MEATBALLS
Chicken & Potato Casserole
June 16, 2017 Lee
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Chicken & Potato Casserole

This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken thighs, bone in, skin on
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • salt and pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups fresh spinach, or 2 cups frozen, thawed, squeezed dry
  • 500 grams small potatoes, quartered
  • 2 tablespoons fresh parsley, chopped

For the Garlic Parmesan Cream Sauce

  • 1/4 cup unsalted butter, 1/4 of a standard block
  • 4 cloves garlic, smashed and finely minced
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth, fresh or from powder, more as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream, or whipping cream
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
  • Season chicken with Italian seasoning, salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside.
  • Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. If using frozen, just thaw and squeeze out the water.
  • To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Place chicken in a single layer into the prepared baking dish. Ass potatoes to the sides and top, then add spinach, and the cream sauce.
  • Bake until completely cooked through, juices run clear, about 25-30 minutes. Garnish with fresh chopped parsley, serve.

Notes

Six chicken thighs might be near a kilo, about 70 Baht. For the cheese, go with about 150 Baht. For 6 servings, this is about $1.08 per serving.
Shortcut: Italian Seasoning.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chicken Parmesan Casserole
June 15, 2017 Lee
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Chicken Parmesan Casserole

Sounds good and tasty, looking forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken thighs, boneless, skinless, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 4 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1 cup panko breadcrumbs, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • pasta, or rice, your choice, for serving

Instructions
 

  • Preheat your oven to 180 C. Grease a 7x11­ baking dish with butter. Place the chopped chicken into the dish and season with salt, pepper and garlic powder, mix.
  • Pour the pasta sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.
  • In a small bowl, combine the panko, herbs, and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.
  • Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti or pasta of your choice.

Notes

The chicken will run about 73 Baht/kilo. Figure about 75 Baht for the Parmesan, and 142 Baht/200 grams of Mozzarella. For 6 servings, this is about $1.42 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chicken Alfredo Baked Ziti
June 15, 2017 Lee
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Chicken Alfredo Baked Ziti

Sounds very good. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams dry ziti pasta, or penne pasta
  • 2 cups fresh broccoli, cut int bite size pieces
  • 2 cups chicken, cooked, shredded or chopped
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 2 tablespoons Parmesan cheese, grated, for garnish
  • 2 tablespoons fresh parsley, chopped, for garnish

For the Alfredo Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, smashed and minced
  • 5 tablespoons all purpose flour
  • 1 3/4 cups chicken broth, from the boiled chicken
  • 1 3/4 cups milk
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon salt, more or less to taste
  • 1/2 teaspoon black pepper

Instructions
 

  • The best way to prepare your chicken is to just boil it, when cooked through, allow the chicken to remain in the water until cooled to room temperature, this will give juicy chicken. The liquid is now broth, use that when making the sauce.
  • Preheat your oven to 200 C. Grease a 9x13 baking dish with butter, set the dish aside.
  • Prepare the Alfredo sauce; heat butter oil in a large non stick pan over medium heat. Add garlic and cook for one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Cook for an additional minute to cook the flour, stirring occasionally.
  • Slowly whisk in the chicken broth, whisk until smooth and no lumps. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
  • Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
  • Cook the pasta until it’s just tender. Drain and add it to the pan with the Alfredo sauce. Add the chicken and broccoli florets. Toss until everything is evenly coated.
  • Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese evenly over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
  • Bake for 15-20 minutes or until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with optional garnishes if desired.

Notes

The chicken, about 40 Baht, think 2-3 breasts or 4 thighs. The cheeses however, are costly. Figure Mozzarella at 142 Baht/200 grams, and Parmesan at 150 Baht/100 grams. For 6 servings, this is about $1.63 per serving.
Adapted from an internet recipe. 
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Homemade Vietnamese Sausage
June 12, 2017 Lee
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Homemade Vietnamese Sausage

Adapted from an internet recipe.
This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 8 hours
Total Time 9 hours 10 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Food Processor
  • Steamer

Ingredients
  

  • 1¼ kilo lean pork, cut into chunks
  • 2 tablespoons fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon baking powder
  • 1 tablespoon tapioca flour
  • ⅔ cup warm water

Instructions
 

  • Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  • Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  • Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  • The next day, remove the meat from the fridge, and divide into two loaves.
  • Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  • Place in a steamer, foil seam side down, steam the loaves for 30-45 minutes.
  • Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.

Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1¼ kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Pork - Sausage