Archive for the ‘* Best Value $1 or Less per Serving’ Category
Egg Flower Soup with Oyster Mushrooms
October 5, 2017 Lee
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Egg Flower Soup with Oyster Mushrooms

Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine Chinese
Servings 2 servings as a side

Ingredients
  

  • 150 grams Oyster mushrooms, root end trimmed, seperated
  • 2 spring onions, chopped
  • pinch salt
  • 3 slices ginger
  • 1 egg, whisked, not beaten
  • 1 tablespoon cooking oil
  • 1/2 teaspoon sesame oil
  • 4-6 cups chicken broth, or water

Instructions
 

  • In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  • At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  • Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.

Notes

Low cost.
Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.
This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,SIDES,SOUPS, STEWS, CHILI
Mince & Tatties
October 5, 2017 Lee
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Mince & Tatties

Adapted from an internet recipe.
In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Scottish
Servings 0

Ingredients
  

  • minced beef
  • onions, diced
  • carrot, diced
  • cornstarch, make a slurry, used to thicken
  • coarse ground mustard, to taste
  • beef stock powder, to taste, or a cube
  • potatoes, boiled or mashed
  • salt and pepper, to taste

Instructions
 

  • In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  • Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  • Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  • When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes. (Photo from internet.)

Notes

I will price this when I settle on a serving size. This is low cost however.
Variants: 1. Would be great served with chips (fries). 2. Over pasta. 3. Over rice.
* Best Value $1 or Less per Serving,: SCOTTISH,BEEF
Rice Cooker Fish
October 5, 2017 Lee
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Rice Cooker Fish

Adapted from an internet recipe.
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1-2 fish fillets, think Pangasius, see Step 1
  • 1 tablespoon olive oil
  • 1 cup dry Jasmine rice
  • vegetable of choice, broccoli is good, cut into small pieces
  • salt and pepper, as desired

Instructions
 

  • For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  • Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's instructions (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  • While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  • When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  • Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.

Notes

Low cost.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - White Fish
Clay Pot Chicken Rice (Rice Cooker)
October 5, 2017 Lee
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Clay Pot Chicken Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 400 grams chicken breasts, cut into 1 inch cubes, (14 oz)
  • ¼ cup cooking oil
  • 4 cloves garlic, smashed and minced
  • 3 fresh Shiitake mushroom, thin sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • 1½ cups dry rice, washed and drained
  • 1 teaspoon sesame oil

Marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch piece of ginger, grated

Instructions
 

  • Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  • With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  • Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  • When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.

Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.
* Best Value $1 or Less per Serving,Chicken - Rice Cooker
Cajun Chicken
October 4, 2017 Lee
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Cajun Chicken

This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 4 chicken thighs
  • fresh mushrooms, sliced, Shiitake would be perfect
  • onion, diced
  • smoked sausage, cut into 1/2 inch pieces
  • Cajun seasoning, OR make from a shortcut
  • BBQ sauce, OR make from a shortcut
  • sweet corn, canned, frozen, cooked and cut from cob
  • 1 can whole peeled tomatoes, chopped, or fresh tomatoes chopped

Instructions
 

  • Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  • Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  • While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  • Bake for about an hour or until the chicken is chicken is cooked through.
  • Serve with mashed or boiled potatoes and a vegetable.

Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.
Shortcuts: Cajun Seasoning, BBQ Sauce.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
* Best Value $1 or Less per Serving,CASSEROLES
French Onion Soup Casserole
October 4, 2017 Lee
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French Onion Soup Casserole

If anything, this does sound interesting. I will have to give this a try. I will have to research sweet onions here, all I have ever seen is a regulation yellow onion.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 3 medium sweet onions, thinly sliced
  • 3 tablespoons butter
  • 4 cups beef stock, fresh or from powder
  • 1 teaspoon Worcestershire sauce
  • 1 loaf French bread, sliced 1/2 inch thick slices
  • 1 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Melt butter in a pot over low heat, add onions and stir, cover and stir occasionally, cooking for about 30 minutes.
  • Add the broth and Worcestershire sauce and stir in and increase to a boil then reduce to a simmer. Simmer uncovered for about 30 minutes and the broth will reduce a lot.
  • While the broth is reducing, preheat your oven to 180 C and grease a baking dish, I would say an 8x8 or 7x11, with butter. Lightly toast the French bread, you can do that while heating the oven.
  • Pour the onion mixture into the prepared baking dish. Add the toast slices to the top in an even layer and space them out about 1/2 inch apart.
  • Add the Mozzarella over the toast, then the Parmesan. Bake for 20-30 minutes or until the cheese is melted and nicely browned.
  • Let rest for a few minutes, serve as a side dish.

Notes

Cheese is the only costly items here. Figure about 90 Baht for the Mozzarella. For 4 servings, this is about 66 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Vietnamese Lemongrass Chicken
October 1, 2017 Lee
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Vietnamese Lemongrass Chicken

Stephen Connell, United States.
Sounds really good, a must try for me.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
  • 2 tablespoons fish sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon curry powder, I am assuming Indian curry powder
  • ½ teaspoon salt
  • 2 tablespoons sugar, plus 1½ teaspoons
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 stalks fresh lemongrass, tender white inner bulbs, minced
  • 1 large shallot, thinly sliced
  • 3 Bird's Eye Chilis, seeded and minced
  • 1 spring onion, sliced, for garnish

Instructions
 

  • In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  • In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
  • Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  • Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.

Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,CHICKEN & TURKEY
Braised Beef in White Wine
October 1, 2017 Lee
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Braised Beef in White Wine

The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams beef, cut into 1 1/2 inch cubes
  • 2-3 tablespoons all purpose flour
  • salt and pepper, as desired
  • garlic powder, as desired
  • 1-2 tablespoons olive oil
  • 1 small onion, diced
  • 2 tablespoons butter
  • 4-6 fresh mushrooms, sliced, Shiitake would be nice
  • 1/4 cup white wine
  • 1/2 cup beef broth, fresh or from powder
  • 1 tablespoon cornstarch

Instructions
 

  • In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  • Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  • Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  • To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  • When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  • Serve with mashed potatoes or rice and a vegetable for a complete meal.

Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Smothered Salisbury Steak
September 28, 2017 Lee
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Smothered Salisbury Steak

Sounds great, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup Italian bread crumbs, OR make from a shortcut
  • 1 egg, lightly beaten
  • 1/2 cup onion, diced
  • 1 teaspoon steak seasoning
  • 1 tablespoon cooking oil
  • 2 tablespoons butter, divided
  • 1/4 cup cognac, or red wine
  • 250 grams fresh mushrooms, sliced
  • 2 cups beef stock, fresh or from powder
  • 1 packet brown gravy, OR make from a shortcut

Instructions
 

  • In a large mixing bowl, add the beef, 1/4 can of the mushroom soup, bread crumbs, egg, onion, and steak seasoning. Combine thoroughly, divide the mixture into 4 parts, then form each part into an oval.
  • In a large non stick pan, heat the oil and 1 tablespoon of butter. Add the patties and brown on each side then remove to a plate.
  • Remove the pan away from the heat and add the remaining butter and cognac (or wine), then return the pan to heat, when hot, saute the mushrooms until browned, then stir in the stock and gravy mix, then stir in the remaining mushroom soup. Add the patties to the pan and spoon the gravy over them, cover the pan and simmer for 20 to 25 minutes to thicken the gravy and finish cooking the patties through.
  • Serve with mashed potatoes, pasta, or even rice.

Notes

Figure about 100 Baht/500 grams of beef. For 4 servings, this is about 74 cents per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Italian Bread Crumbs, Brown Gravy.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Crock Pot Chicken & Noodles I
September 27, 2017 Lee
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Crock Pot Chicken & Noodles I

Sounds excellent, a must try for me. Several shortcuts to prepare for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken, boneless, skinless, cubed
  • 4 cups chicken stock, fresh or from powder
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 340 grams dry egg noodles
  • 2 packets chicken gravy, OR make from a shortcut
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped, plus a bit more for garnish
  • salt and pepper, to taste
  • butter, as needed

Instructions
 

  • Butter your slow cooker insert, place the cubed chicken on the bottom of the insert.
  • In a large mixing bowl, add the soup, gravy packets, parsley, garlic powder, and the stock, whisk to combine. Pour this over the chicken, cover and cook on Low setting for 4 to 6 hours.
  • At the 4 hour mark, check the tenderness of the chicken, if tender, go ahead cook the egg noodles in a pot of salted boiling water to just before tender, drain well then add to the slow cooker and mix them in, add a bit of water if needed, make sure the noodles are submerged in the sauce. Cook for another 20 to 30 minutes, season with salt and pepper to taste, serve. IF the chicken is not tender, wait an hour, check the tenderness, if ok, proceed with the cooking the noodles as stated above and go from there.

Notes

The chicken will cost about 70 Baht/kilo. You can use white or dark or a combination of the two. For 8 servings, this is about 26 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Chicken Gravy Mix.
Variant: 1. Use turkey in place of chicken.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker