Archive for the ‘* Best Value $1 or Less per Serving’ Category
Chicken & Shrimp Fried Rice, African Style
October 26, 2017 Lee
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Chicken & Shrimp Fried Rice, African Style

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.
This sounds absolutely delicious! On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine African
Servings 10 servings

Equipment

  • Rice Cooker
  • Mortar & Pestle

Ingredients
  

  • 2½ cups dry white rice, basmati works well
  • 1½ cups fresh shrimp, peeled, deveined, tails removed
  • 500 grams chicken breast, cut into 1 inch slices, (1 lb)
  • 5 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 1 sprig fresh parsley
  • ½ teaspoon ground white pepper
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1 cup onion, diced
  • 1 spring onion, chopped
  • 1-2 carrots, chopped, 1 large or 2 small
  • handful fresh long beans, chopped, hand full chopped, not a full bundle
  • ¾ cup sweet corn, fresh cooked, frozen, or canned
  • ¾ cup sweet peas, fresh cooked, frozen, or canned
  • salt, to taste

Instructions
 

  • Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  • Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and 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 spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  • Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Perfect Hard Boiled Duck Eggs
October 23, 2017 Lee
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Perfect Hard Boiled Duck Eggs

Adapted from an internet recipe.
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
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Cuisine American
Servings 0

Ingredients
  

  • duck eggs, older eggs are better, room temp

Instructions
 

  • The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
  • Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
  • When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
  • At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  • Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.

Notes

Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Duck
Classic Meatloaf
October 23, 2017 Lee
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Classic Meatloaf

This is the basic meatloaf that is a staple for many folks. I like meatloaf so I will have to make this. Lots of ways to change this up each time you prepare this, read the Variants in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 3/4 cup quick cooking rolled oats, uncooked
  • 3/4 cup onion, finely diced
  • 1/2 cup tomato ketchup
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 180 C.
  • Add all ingredients to a large mixing bowl, using a large sturdy spoon, mix thoroughly but gently, you are not trying to make a cake batter here. An overly worked meatloaf may result in a tougher meatloaf.
  • Place the mixed beef in a 7x11 baking dish and shape into a loaf. Bake for 50-56 minutes or until no longer pink in the center and juices run clear. For meatloaf I use a thermometer to verify the minimum safe temp, for ground beef, you want a minimum of 71 C or 160 F. When done, remove from oven.
  • Let the meatloaf rest for 5 minutes, then slice and enjoy.

Notes

For the beef, figure about 200 Baht. For 6 servings, this is about 98 cents per serving.
Variants: 1. Instead of using ketchup, us V8 juice. 2. Before baking, a mixture of ketchup, brown sugar, and mustard spread over the top. 3. About 10 minutes before the meatloaf is done, spread some V8 juice over the top and continue to bake until done. 4. Add diced bell pepper. 5. Replace the oats with crushed butter crackers. 6. Add chopped mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Fried Dill Pickles
October 22, 2017 Lee
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Fried Dill Pickles

I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 1 quart dill pickles, OR make from a shortcut
  • 3 cups buttermilk, OR make from a shortcut
  • 3 cups yellow cornmeal
  • 1 teaspoon salt, optional

Instructions
 

  • Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  • Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  • Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  • Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.

Notes

Low cost.
Shortcuts: Buttermilk, Refrigerator Pickles.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Cabbage, Apple & Sausage Skillet
October 21, 2017 Lee
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Cabbage, Apple & Sausage Skillet

Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams Italian sausage links, cut into 1 inch pieces
  • 1 tablespoon bacon fat
  • 1 tablespoon butter
  • 3 cups cabbage, chopped
  • 1/2 cup onion, diced
  • 1 large apple, cored, peeled, chopped
  • pinch chili powder
  • 1 tablespoon brown sugar
  • salt and black pepper, to taste

Instructions
 

  • Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
  • Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
  • Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
  • Serve.

Notes

I will price this when I source Italian sausage links. For now I will say Low cost.
Shortcut: Italian Sausage.
Variant: 1. Use bulk sausage instead of links.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Pork - Sausage
Basic Baked Pork Chops
October 21, 2017 Lee
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Basic Baked Pork Chops

This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, bone in or boneless
  • salt and pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 220 C. Line a baking sheet with foil.
  • Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  • Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  • Serve with your choice of sides.

Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK
Bubble & Squeak
October 19, 2017 Lee
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Bubble & Squeak

This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Print Recipe
Course Main Dish, Side
Cuisine European
Servings 0

Ingredients
  

  • cold mashed potatoes, or crushed roasted potatoes

Leftover Veggies and Meat you can use

  • cabbage
  • carrots
  • peas
  • Brussels sprouts
  • green beans
  • parsnips
  • turnips
  • cauliflower
  • broccoli
  • roast beef, chopped
  • roast chicken, chopped
  • roast pork, chopped

Instructions
 

For a Whole Pan

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  • Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.

For Patties

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  • I would serve these as a side at breakfast or with pasta for a dinner.

Notes

Low cost since you are using leftovers.
Inspired by Hans Schmidt.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS
Crab Bisque
October 19, 2017 Lee
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Crab Bisque

Adapted from an internet recipe.
Sounds good, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 3¼ cups milk
  • 1 can condensed cream of asparagus soup, Shortcut
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup whipping cream
  • 170 grams lump crab meat, drained, (6 oz)
  • fresh chives, chopped, for garnish

Instructions
 

  • In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  • Stir in the crab meat and warm through.
  • Serve garnished with chives sprinkled on top and crackers or bread on the side.

Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.
Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Oyster Chowder
October 19, 2017 Lee
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Oyster Chowder

Adapted from an internet recipe.
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups milk
  • 250 grams oyster meat, with liquid, (8 oz)
  • 1 small onion, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • ⅓ cup flour

Instructions
 

  • In a sauce pan, add the milk and scald, which means bring it just to a boil.
  • Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  • In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  • Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
  • When thickened, stir in the oysters and simmer until the edges curl, about 5 minutes, do not overcook the oysters.
  • When the milk is scalded, stir that into the chowder until well blended.
  • Serve with crackers or bread.

Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Red Lentil Curry (Masoor Dal)
October 18, 2017 Lee
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Red Lentil Curry (Masoor Dal)

Stephen Connell, United States.
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 cup dry split red lentils
  • ½ cup onion, finely diced
  • 1 cup fresh tomatoes, diced and drained
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

For the Tarka

  • 1½ teaspoons vegetable oil
  • ¼ cup onion, thinly sliced

Instructions
 

  • Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.

For the Tarka

  • In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  • To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN,VEGETARIAN