Archive for the ‘* Best Value $1 or Less per Serving’ Category
Classic Green Bean Casserole
Been a long time since I have enjoyed this side dish. I remember this dish from when I was just a wee boy growing up and was a common side dish. This is a low cost dish as long beans are very inexpensive, and you can use shortcuts to make the soup and french fried onions. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups fresh long beans, cut into 1-1 1/2 inch pieces
- 1 can condensed cream of mushroom soup, Shortcut
- 1 1/3 cups french fried onions, Shortcut
- 1/2 cup milk
- 1 teaspoon soy sauce
- black pepper, as desired
Instructions
- Preheat your oven to 180 C (350 F).
- Cut the long beans into 1 to 1 1/2 inch pieces, steam until cooked but crisp, about 3 to 5 minutes, drain.
- In a mixing bowl, add the cooked or canned (and drained) beans, soup, milk, soy sauce, black pepper, and 2/3 cup of onions.
- Stir together.
- Pour mixture into a 1 1/2 quart casserole dish and spread out evenly.
- Bake for about 20 to 25 minutes or until bubbly, stir, then sprinkle with the remaining french fried onions, and continue baking for another 5 minutes.
- Serve as a side with any main dish.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, French Fried Onions.
Variants: 1. Replace the milk with whipping cream. 2. Pressure cook the beans. 3. French cut the long or green beans. 4. Use 2 cans of drained French cut green beans. 5. Add some diced red bell pepper. 6. Add 1 cup shredded Cheddar cheese. 7. Add 1 cup of sauteed mushrooms.
Adapted from an internet recipe.
Pea Salad II
Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo frozen peas, thawed
- 1/2 yellow bell pepper, finely diced
- 1/4 Cheddar cheese, shredded
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 1 tablespoon dried basil
- 1 tablespoon red onion, finely diced
- 2 teaspoons pimento, diced
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon seasoned salt, OR make from a shortcut
- 1/2 teaspoon garlic, finely minced
- 1/4 teaspoon black pepper
Instructions
- In a large bowl mix everything together except the peas. When mixed, add the peas and stir to coat them.
- Cover and refrigerate for at least 3 hours or more before serving. Leftovers can be kept covered in the fridge for several days.
Notes
Low cost.
Shortcut: Seasoned Salt.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Graham Crackers
This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Ingredients
- 2 1/2 cups all purpose flour, plus 2 tablespoons
- 1 cup brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon coarse sea salt
- 7 tablespoons unsalted butter, cut into 1 inch cubes, frozen
- 1/3 cup honey
- 5 tablespoons milk
- 2 tablespoons vanilla extract
Topping, Optional
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
- In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
- Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
- When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
- Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
- Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
- Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
- Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
- Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
- If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
- Remove from the oven and allow to cool, now you have graham crackers.
Notes
Low cost.
Adapted from an internet recipe.
Turkey or Chicken Noodle Soup
This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams turkey or chicken, shredded or chopped
- 8 cups broth, chicken or vegetable, low salt
- 7 cups water
- 1 tablespoon sea salt, or 1 teaspoon table salt
- 6 medium potatoes, diced
- 3 medium carrots, diced if big, sliced if medium or small
- 1/2 cup dry spaghetti, broken into 1 inch pieces
- 2 stalks celery, finely diced
- 1 medium onion, finely diced
- 3 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon Mrs. Dash Seasoning, OR make from a shortcut
- 1/2 teaspoon black pepper
Instructions
- I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
- Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
- For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
- Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
- Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
- Simmer the soup until the potatoes and carrots are tender.
- Ladle into bowls and serve.
Notes
For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.
Shortcut: Mrs. Dash Seasoning.
This recipe for Turkey Noodle Soup is from Natasha's Kitchen.
Chicken & Dumpling Casserole II
Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 cups cooked chicken, see Step 1
- 4 tablespoons butter, this is 1/4 standard block
- 1 cup milk
- 1 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 can condensed cream of chicken soup, OR make from a shortcut
Instructions
- For the chicken, economical way is to use quarters, separated, about 6 to 8 cover with about 2 inches of water (any extra chicken after this, freeze and use in another recipe). Boil them up in large pot. Optional, to make a really good broth and juicy chicken, add Trinity (an onion, celery, and a carrot, all roughly chopped). Allow to cool to room temp, remove skin and bones (good dinner for your dog) and roughly chop the chicken. Stain the broth, measure out 2 cups for this recipe, put the rest in a jar and cover and place in your fridge for the next recipe.
- Preheat your oven to 200 C. Add the butte to a 9x13 baking dish and put in the oven while it is heating, remove the dish when the butter is melted, see, you just saved yourself a small sauce pan to wash.
- Remove dish from the oven and place the chopped chicken in the dish. In a mixing bowl, whisk together the flour, milk, salt, and baking powder, pour this over the chicken in the dish but do not stir or mix in, think of this as a chicken cobbler.
- Same mixing bowl, mix together the soup and chicken broth you made, pour this over the casserole, but once again, do not stir or mix in.
- Bake uncovered for 35 to 45 minutes, done will be indicated by a nicely browned top and bubbling on the edges.
- Remove from oven and let rest for 5 minutes, serve, and enjoy.
Notes
I will state go with 1 kilo of chicken, cost for that would be about 70 Baht. Go a heavy handed with the chicken for 90 Baht, no one will complain. For 6 servings, this is about 45 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
This recipe for Chicken & Dumpling Casserole is from Veronica's Cornucopia.
United States.
United States.
Garlic, Potato & Leek Hash
With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Ingredients
- 1 kilo potatoes, diced, skin on or off up to you, (2 lb)
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 2 leeks
- 3 cloves garlic, minced
- ½ teaspoon paprika
- pinch salt
- 4-5 eggs, chicken or duck
Instructions
- Add the diced potatoes to a medium size pot, add water to cover by an inch and stir in the vinegar. Bring to a boil then reduce heat to medium, cook until just fork tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside. (I use a French fry cutter first, then slice the fries into cubes.)
- Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slices to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are cleaned well.
- Heat the olive oil in a large pan, a cast iron pan would be ideal but I used my good marble pan for this. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
- Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
- When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
- Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing.
- Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs.
- Serve by scooping out a portion of hash with the egg already on top.
Notes
Low cost.
Meatballs & Gravy I
This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 - 2 1/2 kilos Italian meatballs, see Step 1
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 2 cups sour cream, OR make from a shortcut
- 3/4 cup water
Instructions
- You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (golf ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
- In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
- Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
- The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
- If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
- For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.
Notes
Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.
Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Cucumber Salad II
This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/3 cup white vinegar, or cider vinegar
- 1/3 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- fresh dill, chopped, for serving
Instructions
- In a measuring cup, add the vinegar, water, sugar, salt, and pepper, and mix together (see, instead of using another bowl to mix everything, you just saved yourself from washing another item). Pour the mixture into a small container. I used a plastic box.
- I used my mandolin placed right on the box with the liquid. I used 4 small cucumbers as shown. Or you can just slice with a knife and add the cucumber slices to the liquid and mix.
- Cover and place in the fridge for at least 3 hours to chill and blend the flavors.
- When ready to serve, drain the cucumbers, sprinkle on some chopped dill and mix in, serve as a side dish.
Notes
Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Old Fashioned Mac & Beef Casserole
Sounds like a good hearty meal. This dish can be changed in many ways to make it different each time. On the to cook list.
Ingredients
- 2 cups dry macaroni
- 500 grams ground beef
- 2 tablespoons unsalted butter
- 1 tablespoon fresh Jalapeno pepper, minced
- 3 cloves garlic, smashed and minced
- 1 1/2 teaspoons paprika, smoked if available
- 1 teaspoon dried thyme
- 1 cup onion, diced
- 1 tablespoon all purpose flour
- 1 cup tomatoes, diced
- 1 cup evaporated milk
- 120 grams Mozzarella Cheese, shredded
- 120 grams Cheddar cheese, shredded
- salt, to taste
- 1 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
- In a pot of salted water, cook the macaroni to just tender, drain.
- In another pot, heat the butter then saute the garlic, thyme, jalapeno pepper, and paprika for about a minute, then add the onion and saute until just translucent.
- Add the ground beef and season with salt and both types of pepper. Cook until the beef is no longer pink and browned. Sprinkle in the flour and mix in and cook for another minute or two.
- Add the tomatoes and cook for a few minutes to soften them up then add the macaroni then the milk, stir and mix well, adjust salt and pepper to taste. Stir in half the cheeses.
- Pour into the prepared baking dish, top with remaining cheese. Bake uncovered for 20-30 minutes or until heated through and the top is starting to brown.
- Remove from oven, let rest for 5 minutes, serve.
Notes
For the beef figure about 150 Baht for 500 grams. For 6 servings, this is about 75 cents per serving.
Variants: 1. Change the cheese to Swiss or a 4 cheese blend. 2. Change the meat to ground chicken or ground pork. 3. Add chopped bell pepper. 4. Add sliced mushrooms. 5. Instead of baking, just prepare on the stove.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
African Spinach Stew with Chicken & Shrimp
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
Ingredients
- 1 kilo frozen spinach, thawed, water squeezed out, chopped, (2 lbs)
- 5 cups tomatoes, chopped
- 1 cup onion, chopped
- 3 teaspoons chicken stock powder
- 1 cup vegetable oil
- 1½ cups shrimp, peeled, deveined, tails removed
- 2 chicken breasts, cut into 1 inch slices
- ¼ teaspoon ground white pepper
- salt, as needed
Instructions
- For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
- In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
- In another mixing bowl, add the chicken, and season with ¼ teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
- Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
- Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
- Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
- Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
- Serve warm with rice, or even pasta.
Notes
Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
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