Archive for the ‘* Best Value $1 or Less per Serving’ Category
Mexican Style Eggs in a Nest
November 28, 2017 Lee
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Mexican Style Eggs in a Nest

Sounds very good, on my to cook list. Two shortcuts to make as well. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups frozen hash browns, thawed OR make from a shortcut
  • 1 cup Cheddar cheese, shredded
  • 1/2 teaspoon taco seasoning mix, OR make from a shortcut
  • 4 eggs, chicken or duck
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 190 C (375 F). Light grease with butter four 10 ounce ramekins or four 10 ounce Pyrex dishes.
  • In a mixing bowl and the hash browns and cheese and mix to combine, sprinkle on the taco seasoning and toss to mix that in. Divide the mixture into the 4 ramekins, press down on the bottom and sides making a depression in the center, place the dishes on a baking sheet.
  • Bake for 10 minutes. Remove from oven and crack an egg into each dish, season with salt and pepper to your liking. Bake for another 10-20 minutes until the whites are fully set and the yolk is starting to firm up but not hard.
  • Serve.

Notes

Figure about 90 Baht for the cheese. For 4 servings, this is about 66 cents per serving.
Shortcuts: Hash Browns, Taco Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Basic Baked Eggs
November 28, 2017 Lee
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Basic Baked Eggs

Sounds great for a basic baked egg for breakfast, or as I like to do, breakfast for dinner. Only 4 ingredients as well. Looking forward to testing this out.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 eggs, chicken or duck
  • 2 tablespoons milk
  • salt and pepper, to taste

Instructions
 

  • Heat your oven to 160 C (325 F). Lightly grease with butter, two 10 ounce ramekins or two 10 ounce Pyrex dishes.
  • Crack two eggs into each ramekin, spoon milk evenly over the eggs. Sprinkle with salt and pepper as desired to taste. Place ramekins on a baking sheet.
  • Bake for 10-12 minutes or until the whites are completely set and the yolks firming up but not hard.
  • Serve with toast for a breakfast, lunch, or light dinner.

Notes

Low cost.
Variants: 1. Sprinkle shredded cheese over the top of the eggs instead of milk. 2. Use 6 ounce ramekins or Pyrex dishes and one egg each.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Baked Eggs & Spinach
November 28, 2017 Lee
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Baked Eggs & Spinach

Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. 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 Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 280 grams frozen spinach, thawed, chopped, squeezed dry
  • 4 eggs, chicken or duck
  • 1/4 cup chunky salsa, OR make from a shortcut
  • 1/4 cup Monterey Jack cheese, shredded or Cheddar

Instructions
 

  • Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  • Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  • Crack and egg into each depression, top evenly with salsa then cheese.
  • Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  • Serve with toast for breakfast, lunch or light dinner.

Notes

Low cost.
Shortcut: Salsa.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Slow Cooker Pork & Noodles II
November 27, 2017 Lee
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Slow Cooker Pork & Noodles II

Five ingredient recipe, and this not only sounds good and easy, it is! I made this on 8 Feb 2018 and it is great comfort chow. This is a basic slow cooker and stove top recipe.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500-1000 grams pork loin, depends on how meaty you want this, (1-2 lbs)
  • 3 2/3 cups chicken broth, fresh or from powder
  • 500 grams dry egg noodles, or pasta of your choice, (1 lb)
  • salt and pepper, to taste

Instructions
 

  • Rub or mist your slow cooker with olive oil to make clean up easier. Not required but is handy.
  • Sprinkle the loin well with salt and pepper, be generous. Place the loin in the slow cooker, add 1/2 cup of water and cook on Low setting for 6 to 8 hours, or High setting for 3 to 4 hours. This is two pieces of loin, 1 kilo, I also use these and cut in half for boneless pork chops 🙂
  • Check tenderness at 6 and 3 hours respectively, if the pork shreds easily with a fork, it is done. When done, shred with two forks right in the slow cooker, nothing to fine, just good bite sized pieces.
  • 20 minutes before you want to serve, place a pot on the stove and add the broth and heat to boiling then add the noodles and cook until just tender. The stock should be mostly absorbed. If there is still liquid, go ahead and drain some of that off.
  • Use a slotted spoon and remove the pork from the slow cooker and add to the noodles.
  • Stir to combine well. If the pork is not hot enough, heat the pot on very low heat for a few minutes, add a tablespoon or so of liquid from the slow cooker to prevent sticking, this is not a soupy dish. Taste and season as needed with salt and pepper.
  • Serve with a salad for a complete meal.

Notes

Going with 1 kilo of pork loin, cost would be 115 Baht, for 6 servings, this is about 56 cents per serving.
Variants: 1. Add cooked cabbage or sauerkraut, add sliced mushrooms. 2. Stir in a cup of chicken gravy (which sounds awesome!).
Adapted from an internet recipe.
Variant 1 provided by good friend, Sheila Olson.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,PASTA,Pork - Slow Cooker
Simple Baked Chicken
November 27, 2017 Lee
1 Comment

Simple Baked Chicken

This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Instructions
 

  • Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
  • Place chicken in the baking dish and move them around to coat them with oil on both sides.
  • In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
  • Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
  • Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
  • Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.

Notes

For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Fish with Lemon, Butter & Caper Sauce
November 24, 2017 Lee
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Fish with Lemon, Butter & Caper Sauce

This is a delicious fish dish! I used Pangasius for this, use any whitefish you prefer.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-4 whitefish fillets, boneless, skinless
  • 1/4 cup tempura flour, or as needed
  • lemon pepper, as desired
  • 1/4 cup butter, divided, (1/2 stick)
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon lemon or lime zest
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Three fillets rinsed and cut in half.
  • In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess. Starting to coat the fillets in this photo.
  • Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking.
  • Just brown, flip, brown the other side, remove to a serving plate, cover to keep warm.
  • When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute. I was snap happy with the camera and took this photo before adding the capers.
  • Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.

Notes

I use Pangasius fillets for, 3 fillets was just under a 1 kilo so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.
Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.
Adapted from an internet recipe. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Whitefish Poached in Court Bouillon
November 22, 2017 Lee
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Whitefish Poached in Court Bouillon

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.
Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This is excellent fish and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine French
Servings 4 servings

Ingredients
  

For the Poached Fish

  • 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
  • 8 cups water
  • 1 tablespoon salt
  • 4 cloves garlic, smashed and minced
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon olive oil
  • lemon or lime slices, for garnish if desired

For the Potato Side Dish

  • 500 grams potatoes, cut into 1 to 1½ inch pieces, (1 lb)
  • pinch saffron threads, if desired, 5-6 threads

Instructions
 

  • Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  • In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  • Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.

For the Potatoes

  • Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, add an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  • When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  • Drain potatoes, plate with the fish, serve and enjoy.

Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FRENCH,FISH - ALL,Fish - White Fish
DIY Chowder
November 20, 2017 Lee
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DIY Chowder

This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For Fat - pick 1 item to use

  • 1-2 tablespoons bacon fat
  • 1-2 tablespoons butter

For Vegetables - pick 1 or more items to use, some are required

  • 1 onion, required, white or purple, diced
  • 1 carrot, required, diced
  • 2-4 potatoes, skin on or off, diced
  • 1 large daikon, diced
  • 3-4 spring onions, sliced
  • 1-2 bunches fresh coriander, choppped
  • 150 grams fresh Shiitake mushrooms, stem removed, chopped
  • 100 grams fresh Shimeji mushrooms, root end trimmed, chopped

For Stock - pick 1 item to use

  • 2 cups mushroom stock, fresh or from powder
  • 2 cups vegetable stock, fresh or from powder
  • 2 cups chicken stock, fresh or from powder

For Cream - pick 1 item to use

  • 2 cans evaporated milk
  • 2 cups whipping cream, plus 1 cup milk

For Seafood - pick 1 or more items to use

  • 4 whitefish fillets, boneless, skinless, cut into 1 inch pieces
  • 2 cups chopped clams, and juice
  • 2 cups oyster meat, and juice
  • 2 cups fresh shrimp, peeled, deveined, tails removed
  • 2 cups mussel meat, cleaned well of any grass
  • 2 cups lump crab meat, or imitation crab

Instructions
 

  • Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  • Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  • Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  • Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  • Ladle into bowls and enjoy.

Notes

This can be low cost up to high cost depending on what seafood you use.
My own creation, Lee Thayer.
Thailand.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Fish & Mushroom Chowder
November 19, 2017 Lee
1 Comment

Fish & Mushroom Chowder

Lee
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 onion, white or purple, diced
  • 1 tablespoon bacon fat
  • 1 large daikon, diced
  • 1 carrot, diced
  • 3-4 spring onions, sliced
  • 1-2 bunches fresh coriander, choppped
  • 4 Pangasius fillets, cut into 1 inch pieces
  • 4 Barramundi fillets, cut into 1 inch pieces
  • 2 cups mushroom stock, or vegetable stock
  • 2 cans evaporated milk
  • 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
  • 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
  • salt and black pepper, to taste

Instructions
 

  • In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
  • Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  • Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  • Ladle into bowls and enjoy.

Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,MUSHROOMS,SOUPS, STEWS, CHILI
Spring Onion Frittata
November 17, 2017 Lee
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Spring Onion Frittata

Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 eggs
  • 2 tablespoons coconut milk
  • 1 cup spring onion, sliced
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 teaspoon coarse sea salt

Instructions
 

  • Crack eggs into a mixing bowl and whisk until smooth and frothy, add the coconut milk, spring onion, and black pepper, mix well.
  • Heat the butter in a cast iron pan on medium heat. Pour in the eggs and stir lightly to just mix in the butter with the eggs. Reduce the heat to low.
  • Cover the pan and let it cook for 8 to 10 minutes until the top is just set.
  • Sprinkle with the salt, serve.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken