Archive for the ‘* Best Value $1 or Less per Serving’ Category
Tandoori Fish
September 17, 2017 Lee
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Tandoori Fish

Adapted from an internet recipe.
An Indian dish and this does sound very good. On my to cook list.
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 4 hours
Total Time 4 hours 25 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings

Ingredients
  

  • ⅓ cup white vinegar
  • 4 cloves garlic, smashed and finely minced
  • 1 tablespoon fresh ginger, peeled, grated
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ cup vegetable oil
  • 1 kilo whitefish fillets, cut into 3-4 pieces each

Instructions
 

  • Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  • Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  • Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  • Serve with rice and a steamed vegetable for a complete meal.

Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,: INDIAN,FISH - ALL,Fish - White Fish
Fish Chowder I
September 17, 2017 Lee
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Fish Chowder I

This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo whitefish, boneless, skinless, cut into 1/2 inch cubes
  • 2 tablespoons butter
  • 2 cups onion, chopped
  • 4-8 fresh Shiitake mushrooms, sliced
  • 1 stalk import celery
  • 4 cups chicken stock, fresh or from powder
  • 4 cups potatoes, diced
  • 1 cup clam juice, or shrimp stock
  • 1/2 cup all purpose flour
  • salt and pepper, to taste
  • 2 cans evaporated milk
  • 1/8 teaspoon Old Bay seasoning, OR make from a shortcut, optional
  • bacon, cooked and crumbled, optional

Instructions
 

  • In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  • Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  • Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  • Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  • Serve with crumbled bacon on each bowl if desired.

Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.
Shortcut: Old Bay Seasoning.
Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Beer Battered Green Chile Strips
September 17, 2017 Lee
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Beer Battered Green Chile Strips

No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Chili Strips

  • 4 large green chilies
  • 2 cups cooking oil
  • 1/2 can beer
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • salt, as desired
  • pinch black pepper

For the Dipping Sauce

  • 1 cup mayo
  • 1 teaspoon fresh cilantro leaves, finely chopped
  • 1/4 cup large green chili, roasted, peeled, seeded, chopped
  • 1 teaspoon onion powder

Instructions
 

For the Dipping Sauce

  • Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.

For the Chili Strips

  • Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  • In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  • Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  • When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  • Serve with the dipping sauce.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Bread Chicken Spring Rolls
September 17, 2017 Lee
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Bread Chicken Spring Rolls

I have no idea what country this originated in, but it sounds good and I will have to give this a try.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Middle Eastern
Servings 10 spring rolls

Ingredients
  

  • 10 slices bread, trim off the crust all sides
  • 1/2 cup mayo
  • chicken stuffing
  • cooking oil, for frying

For the Chicken Stuffing

  • 1 cup chicken, boiled or steamed, shredded
  • 1 carrot, shredded
  • 1 green bell pepper, thinly sliced
  • 1 cup cabbage, shredded
  • 4 spring onions, thinly sliced, green and white separated
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon ginger, grated
  • 2 fresh green chilies, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cooking oil

Instructions
 

For the Stuffing

  • Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  • Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.

To Assemble

  • Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  • Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  • Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
Broccoli & Noodles Supreme
September 16, 2017 Lee
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Broccoli & Noodles Supreme

Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine American
Servings 5 servings as a side

Ingredients
  

  • 200 grams dry egg noodles
  • 2 cups fresh broccoli, cut into bite size pieces plus stem
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/3 cup Parmesan cheese, grated
  • 1/8 teaspoon black pepper

Instructions
 

  • In a medium pot, cook the egg noodles according to the package instructions, add the broccoli to the same pot with the noodles about 5 minutes before the noodles are cooked.
  • Drain the noodles and broccoli when the noodles are tender and the broccoli crisp. Return to the same pot. Stir in the condensed soup, sour cream, cheese, and black pepper. Heat over medium heat until hot and bubbly, stir often.
  • Serve as a side with salmon or chicken.

Notes

Low cost.
Variant. 1. Boil up 2-3 chicken breasts, dice and add to the noodle mixture for a complete meal. 2. Change the cheese for a new dish.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA,SIDES
Pasta with Sardines II
September 15, 2017 Lee
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Pasta with Sardines II

Adapted from an internet recipe.
Another great sounding recipe for sardines canned in olive oil. On my to cook list. If you are adventurous, you can make sardines in olive yourself, very easy. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry spaghetti, (1 lb)
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 2 tins sardines in olive oil, (120 g / 4¼ oz each, Ayam or any brand), Shortcut
  • 1 cup seasoned breadcrumbs, Shortcut
  • ⅓ cup Parmesan cheese, grated + plus more for garnish
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon black pepper

Instructions
 

  • Bring a pot of salted water to a boil, then add the spaghetti and cook until just tender, drain, rinse under cold water, toss with ¼ cup of olive oil, cover and set aside.
  • Open the tins of sardines and drain the oil into a non stick pan, heat the pan over medium heat then add the garlic and saute until just golden brown, then split the sardines in half and add them to the pan, breaking them up a bit with the spatula, and saute another minute or so more,
  • Stir in the breadcrumbs and cheese, when mixed in, add the parsley, black pepper, remove from heat and add the pasta and mix, serve.

Notes

For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price just a bit. Using 2 tins of sardines and 4 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Seasoned Breadcrumbs.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Sardines,PASTA
Balsamic Chicken Liver
September 15, 2017 Lee
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Balsamic Chicken Liver

Adapted from an internet recipe.
Sounds good, on my to cook list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup all purpose flour
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 500 grams chicken liver, cleaned and cut in half, (1 lb)
  • 2 tablespoons balsamic vinegar
  • ¼ cup butter, softened
  • salt and pepper, as desired

Instructions
 

  • Add the flour and pepper flakes to a large zip lock bag, add a few livers, seal the bag and shake to coat the liver, remove to a plate and repeat to coat all the liver.
  • Heat the olive oil in a large non stick pan and when heated, fry the livers for 2-4 minutes on each side, depending if you want them pink inside or well done. Season with salt and pepper as desired while frying.
  • Remove the liver to a plate and cover to keep warm, remove the pan from the burner and let it cool for 30 seconds to minute, then add the balsamic vinegar and return to the burner.
  • Add the butter and mix well, when combined, return the liver to the pan and coat them with the sauce and heat them through.
  • Serve with egg noodles or mashed potatoes and a vegetable of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets
Chicken Liver With Mushrooms
September 15, 2017 Lee
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Chicken Liver With Mushrooms

Adapted from an internet recipe.
This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams chicken liver, cleaned and cut in half, (8 oz)
  • 2 tablespoons butter
  • 250 grams fresh mushrooms, sliced + 2 tablespoons water, (8 oz)
  • ¼ cup hot water
  • 1 tablespoon all purpose flour
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon chicken stock powder
  • ¼ cup onion, diced

Instructions
 

  • Mix the chicken stock powder in the hot water, set aside.
  • Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
  • Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
  • Bring to a boil then reduce to a simmer and cook uncovered, stir often to slightly thicken the gravy.
  • Serve with mashed potatoes or pasta and a vegetable.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets
Broiled Chicken Thighs
September 14, 2017 Lee
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Broiled Chicken Thighs

Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, skin on, bone in, your preference
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 6 tablespoons honey
  • 2 teaspoons apple cider vinegar

Instructions
 

  • Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  • In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  • Place the thighs on a foil lined, buttered, baking sheet.
  • Place the baking sheet in the oven and broil for 5 minutes on each side.
  • While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  • Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  • Sacrifice one thigh and cut through to check for doneness.
  • Serve with mashed potatoes and a vegetable for a meal.

Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Cajun Chicken Pasta
September 14, 2017 Lee
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Creamy Cajun Chicken Pasta

Sounds 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 4 servings

Ingredients
  

  • 500 grams chicken breast, cut into 1 1/2 inch pieces
  • 1-2 tablespoons Cajun seasoning, to taste, OR make from a shortcut
  • olive oil, as needed
  • 250 grams spaghetti, or linguine
  • 1-2 spring onions, sliced, more to taste
  • 1 cup whipping cream
  • 2 tablespoons sun dried tomatoes
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic
  • salt and pepper, to taste
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until just tender, drain, set aside.
  • In a bowl, mix together the chicken and the Cajun seasoning.
  • Heat a large non stick skillet with a splash of olive oil. Add the chicken and saute for 5-7 minutes, turning as needed to brown them up nicely.
  • Sprinkle the spring onion over the chicken, pour over the cream, add the sun dried tomatoes, basil, garlic powder, and salt and pepper as desired.
  • Heat to a near boil and add the pasta and mix in well.
  • Serve, garnish with Parmesan cheese.

Notes

Figure about 35 Baht for 500 grams of chicken, for 4 servings, this is about 30 cents per serving, great value.
Shortcut: Cajun Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA