Archive for the ‘* Best Value $1 or Less per Serving’ Category
Tuna & Rice (Rice Cooker)
January 24, 2018 Lee
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Tuna & Rice (Rice Cooker)

Adapted from an internet recipe.
This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1½ cups dry Jasmine rice
  • 3 cups chicken stock, fresh or from powder
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 226 grams tuna, flaked, canned drained or fresh cooked, (8 oz), Shortcut
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Turn your rice cooker to Cook setting, heat the oil in rice cooker pot, add the onion and sauté for about 3 minutes until it is soft and translucent.
  • Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  • Add the chicken stock, cover, and let it runs the full Cook cycle.
  • About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  • Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  • Serve, this can be a hearty side dish or a main meal.

Notes

Low cost.
Shortcut: Fresh Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Tuna,Sides - Rice Cooker
Gulai with Boiled Eggs
January 24, 2018 Lee
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Gulai with Boiled Eggs

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Indonesian
Servings 3 servings

Ingredients
  

  • 4-6 eggs, chicken or duck
  • ½ - ¾ cup coconut milk
  • 1¼ cups vegetable stock
  • 3 tablespoons onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon sambal oelek, or 1 chili, Shortcut
  • 1 teaspoon tamarind pulp
  • 1 teaspoon ground ginger
  • 1 teaspoon galangal
  • 1/2 teaspoon turmeric

Instructions
 

  • For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  • In a pot, add the stock and coconut milk and bring to a boil.
  • While the stock is heating, place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  • Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  • Serve as an appetizer or with rice for a main dish.

Notes

Low cost per serving.
Shortcut: Sambal Oelek.
Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.
* Best Value $1 or Less per Serving,: INDONESIAN,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Microwave Baked Potatoes
January 21, 2018 Lee
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Microwave Baked Potatoes

I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Print Recipe
Prep Time 2 minutes
Cook Time 11 minutes
Total Time 13 minutes
Course Side
Cuisine American
Servings 1 serving as a side

Ingredients
  

  • 1 large potato
  • 1 tablespoon butter
  • 3 tablespoons Cheddar cheese, shredded
  • salt and pepper, to taste
  • sour cream, to taste

Instructions
 

  • Wash potato well to remove any dirt and grit, prick with a fork several times and place on a plate.
  • Place in the microwave and 'nuke' the potato for 5 minutes on High power. Turn potato over and 'nuke' for another 5 minutes.
  • Remove potato, cut nearly in half and spread apart, season with salt and pepper to your liking, mash just a bit with a fork, add the butter and 2 tablespoons of the cheese.
  • Nuke again on High setting for 1 minute. Remove from the microwave and top with remaining cheese and sour cream to your liking, garnish with chopped chives or spring onion if desired.

Notes

Low cost.
Shortcut: Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,POTATOES
Hachée with Chicken Hearts
January 21, 2018 Lee
1 Comment

Hachée with Chicken Hearts

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Indonesian
Servings 4 servings

Ingredients
  

  • 500 grams chicken hearts, (1 lb)
  • 500 grams chicken livers, (1 lb)
  • 100 grams dry egg noodles, (3½ oz)
  • 2 tablespoon olive oil
  • 1 cup coconut milk
  • 1 medium onion, diced
  • 4 cloves garlic, smashed and minced
  • 5-10 candle nuts, or kemiri paste, optional
  • 1 teaspoon white pepper
  • salt, to taste
  • spring onion, chopped, for garnish

Instructions
 

  • If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  • Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  • Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  • At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  • While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  • In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  • To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.

Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.
Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDONESIAN,Chicken - Giblets,SOUPS, STEWS, CHILI
Lentil & Potato Stew
January 19, 2018 Lee
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Lentil & Potato Stew

Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 500 grams potatoes, washed, cubed 1/2 inch
  • 250 grams carrots, washed, sliced 1/4 inch
  • 4 cloves garlic, smashed and minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 3 cups water
  • 1 cup dry brown lentils, soaked overnight
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons fresh thyme, finely chopped
  • 3 cups fresh greens, or frozen, thawed, and squeezed dry

Instructions
 

  • Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  • Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  • Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  • Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.

Notes

I will price this when I can find dried lentils here, for now I will say low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Kow Piek Sen (ເຂົ້າ ປຽກ)
January 13, 2018 Lee
3 Comments

Kow Piek Sen (ເຂົ້າ ປຽກ)

Khanthary Singnhoth, United States.
This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Laotian
Servings 6 servings

Ingredients
  

  • 1 whole chicken, see Step 1
  • 10 cups water, more if needed
  • 1-2 onions, quartered
  • 1 teaspoon salt
  • 1 stalk fresh lemongrass, beaten and tied in a knot
  • 300 grams pork balls, (10 oz)
  • 1 can quail eggs, drained, or 25 fresh hard boiled, Shortcut
  • 1½ cups dry macaroni

For Seasonings

  • 1-2 teaspoons chili oil
  • 1-2 teaspoons fish sauce
  • 1-2 teaspoons soy sauce
  • pinch cane sugar
  • 3-4 spring onions, sliced
  • fresh cilantro, stems and leaves, chopped

For Garnish

  • fried garlic
  • fresh cilantro leaves, chopped
  • spring onion, sliced

Instructions
 

  • You can go with a whole chicken (in Asia, remove the head and feet first if desired), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  • In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  • Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  • While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  • When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  • While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog.
  • When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  • Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.

Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: LAO,Eggs - Quail,SOUPS, STEWS, CHILI
Slow Cooker Peanut Clusters
January 7, 2018 Lee
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Slow Cooker Peanut Clusters

Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 144 1 Tbsp candies

Ingredients
  

  • 1 kilo dry roasted peanuts, (34.5 oz)
  • 900 grams vanilla almond bark, (32 oz)
  • 340 grams semisweet chocolate chips, (12 oz)
  • 115 grams baker's German chocolate, (4 oz)
  • candy sprinkles, optional

Instructions
 

  • Layer the ingredients in your slow in the order listed, except the sprinkles. Set the cooker to Low setting and cover, cook for 1 hour with no stirring.
  • After the first hour, give the mixture a good stir to combine everything. Continue to cook on Low for another hour, giving a quick stir about every 15 to 20 minutes.
  • Roll out a big sheet of parchment paper on your counter. At the end of the 2 hour mark, turn the cooker off and give the mixture another good stir.
  • Use a 1 tablespoon scoop, like a small ice cream scoop and scoop out the mixture placing each scoop onto the parchment, allow some space between each cluster.
  • Sprinkle with candy sprinkles if desired. Allow to cool completely. Enjoy.

Notes

I will price this once I obtain all the ingredients, for now I will say low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Cinnamon Roll Bread
January 4, 2018 Lee
5 Comments

Cinnamon Roll Bread

Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temp, chicken or duck
  • 1 cup milk
  • 2 teaspoons plain Greek yogurt, or sour cream

For the Topping

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons water

For the Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  • In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  • Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  • Pour the batter into the prepared bread pan.
  • In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  • Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  • Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  • When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  • While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  • When the bread is completely cooled, pour the glaze over the top.
  • Slice, serve, and enjoy.

Notes

Low cost.
Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.
Adapted from an internet recipe.
Variant provided by Sheila Olson.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!),SIDES
Peanut Butter Cookies II
January 4, 2018 Lee
1 Comment

Peanut Butter Cookies II

This is a no flour and a 3 or 4 ingredient recipe. I did use the brown sugar in addition to the white sugar, so 4 ingredients used, and I made Peanut Butter Blossoms with these, tasty.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 13 cookies

Ingredients
  

For Classic Peanut Butter Cookies

  • 1 cup peanut butter, honey roasted if you have that
  • 1 cup sugar, or 1/2 cup sugar + 1/2 cup brown sugar packed
  • 1 egg, chicken or duck

Needed for Peanut Butter Blossoms

  • Hershey's Kisses, as needed, one per cookie

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or foil.
  • In a mixing bowl, mix together everything until well combined. Place a few tablespoons of additional sugar in a separate small bowl.
  • Scoop out by teaspoons and roll into balls, roll balls in sugar and place on the parchment or foil.

For Classic Peanut Butter Cookies

  • Dip a fork into the bowl with the sugar and press each cookie down to make the classic crosswise fork pattern, dipping the fork in the sugar for each cookie.

For Peanut Butter Blossoms

  • Remove the foil from Hershey Kisses as needed. Just bake the ball shapes, do not flatten. After removing from the oven, place a Hershey's Kiss on each cookie pressing it in slightly.
  • Bake for 10-12 minutes, aim is just until golden brown around the edges. Remove from the oven and let the sheet cool for 5 minutes, then remove the cookies to a rack to cool.
  • Enjoy.

Notes

Low cost.
Variants: 1. Mix in chocolate chips. 2. To make peanut butter blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Beef Taco Salad Pizza
January 3, 2018 Lee
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Beef Taco Salad Pizza

Sounds great. Tortillas are used as the crust. On my to cook list for sure. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Main Dish
Cuisine American
Servings 1 12 inch pizza

Ingredients
  

  • olive oil, as needed
  • 250 grams lean ground beef, (8 oz)
  • 1 packet taco seasoning mix, OR make from a shortcut
  • salt and pepper, to taste
  • 1 12 inch flour tortilla
  • 1 1/2 cups condensed Cheddar cheese soup, shredded
  • 1 cup lettuce, shredded
  • 1/4 cup sour cream, OR make from a shortcut
  • 1 roma tomato, diced
  • 1/2 avocado, thinly sliced, optional

Instructions
 

  • Preheat your oven to 200 C (400 F). Oil a baking sheet with 1/2 tablespoon of olive olive oil or just lay a piece of parchment paper on the baking sheet.
  • Heat a non stick pan on medium heat and add a splash of oil, when hot, add the ground beef, when cooked through, add the taco seasoning, and season with salt and pepper to taste. When cooked, drain oil.
  • Place the tortilla on the baking sheet, sprinkle with 1/2 cut of cheese, top with beef, then top with another 1/2 cup cheese. Bake until the cheese is melted, about 7 to 8 minutes.
  • Remove and sprinkle on remaining cheese, lettuce, tomatoes, and sour cream. Top with avocado if desired.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF