Archive for the ‘* Best Value $1 or Less per Serving’ Category
Sausage, Tomato & Cream Pasta
September 14, 2017 Lee
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Sausage, Tomato & Cream Pasta

Sounds good, on my to cook list. I will research this to use fresh plum tomatoes. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams Rigatoni pasta, or Penne pasta
  • olive oil, as needed
  • 350 grams bulk Italian sausage, OR make from a shortcut
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 can Italian plum tomatoes, chopped with juice
  • 1 cup whipping cream
  • salt, as needed
  • fresh parsley, for garnish
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain and set aside.
  • Heat a large non stick skillet with a splash of olive oil. Add the sausage and red pepper flakes and break up the sausage with the spatula as you cook it for about minutes over medium heat.
  • Add the onion, garlic, cook the sausage until cooked through and the onion is soft and translucent.
  • Add the plum tomatoes, cream, and a pinch of salt. Stir and cook until just before boiling, then add the pasta.
  • Serve garnished with fresh parsley and Parmesan cheese.

Notes

Low cost.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Mediterranean Chicken & Green Beans
September 13, 2017 Lee
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Mediterranean Chicken & Green Beans

Sounds very good, I now have feta cheese on my shopping list for the city.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and black pepper, as desired, lemon pepper would be good
  • olive oil, as needed
  • lemon slices
  • 6-9 cloves garlic, smashed and minced
  • 750 grams cherry tomatoes, halved
  • 4-5 cups fresh long beans, cut into 1 inch pieces
  • 1/2 cup Feta cheese, crumbled
  • 1 teaspoon dried oregano
  • fresh parsley

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • Season the chicken breasts on both sides with salt and pepper, lemon pepper would be a bonus.
  • Heat a non stick pan on medium heat with about 1 tablespoon of olive oil. When the oil is hot, add the chicken breasts, brown on each side then remove from pan and reduce heat to medium low.
  • While the chicken is cooking, steam the long beans for 3 to 5 minutes.
  • Add about 3 tablespoons of olive oil to the pan, when heated, add the garlic and cook for about 1 minute until nice and fragrant then add the tomatoes and cook those until just warmed through, add in the steamed long beans, season with salt and pepper to your taste, add the oregano, mix then remove from heat. Pour the tomato and bean mixture into the prepared baking dish.
  • Top with the Feta cheese, reserving about 1 tablespoon. Place the chicken breasts on the top, top each piece of chicken with a lemon slice.
  • Bake for 15-20 minutes or until the chicken is cooked through.
  • Remove from oven, remove the chicken breasts, divide the tomatoes and long beans between 4 plates, slice each breast into about 3-5 pieces and place those using a spatula to pick up all the pieces at one time on top of the vegetables, sprinkle with the reserved Feta, parsley, and dried oregano.

Notes

Figure about a kilo for chicken breasts at about 70 Baht. For 4 servings, this is about 52 cents per serving.
Variants: Place a scoop of seasoned rice on the plate prior to adding the vegetables or serve with seasoned rice on the side.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Lion’s Head (Chinese Meatballs)
September 13, 2017 Lee
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Lion's Head (Chinese Meatballs)

Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams ground pork
  • 4 water chestnuts, peeled, finely diced, optional
  • 1 teaspoon salt
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon spring onion, minced, white part only
  • 2 eggs, beaten
  • 2 tablespoons corn starch, or potato starch
  • lettuce leaves, for serving
  • cooking oil, for deep frying

For the Braising Sauce

  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons sugar
  • 1 cup water water, or pork or chicken broth
  • 2 pieces whole star anise

Instructions
 

  • In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  • Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  • While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  • When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  • Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  • Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.

Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.
Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.
This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS
Easy Chinese Meatballs
September 13, 2017 Lee
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Easy Chinese Meatballs

These sound really good. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 cups ground pork
  • 1 tablespoon water
  • 1 spring onion, finely chopped
  • 1 1/2 teaspoons fresh ginger, finely diced
  • 2 tablespoons corn starch
  • water or chicken stock, for boiling

For Seasoning the Pork

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese 5 Spice powder
  • 1 tablespoon sesame oil
  • salt, as needed

For the Dipping Sauce

  • 1 tablespoon spring onion, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 clove garlic, smashed and minced
  • 2 Bird's Eye Chilis, sliced thin
  • 2 tablespoons stock, from the cooking pot
  • salt, as needed

Instructions
 

  • In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  • Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  • Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  • While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  • Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.

Notes

Low cost.
Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.
This recipe for Easy Chinese Meatballs is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS
Chinese Sweet & Sour Meatballs
September 13, 2017 Lee
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Chinese Sweet & Sour Meatballs

These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 cups ground pork
  • cooking oil, for frying
  • 3 teaspoons corn starch

For Pork Marinade

  • pinch salt
  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon sesame oil

For the Ginger Water

  • 3 tablespoons warm water
  • 1 clove garlic, smashed and minced
  • 1/2 inch fresh ginger, minced or grated
  • 1 spring onion, minced

For the Sweet & Sour Sauce

  • 2 tablespoons tomato ketchup
  • 1/4 cup water
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon corn starch

Instructions
 

  • In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  • In another small bowl, add the Marinade ingredients and set aside to soak.
  • In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  • Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  • Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  • Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  • When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  • Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.

Notes

Low cost.
Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.
This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS
Steamed Enoki Mushrooms
September 11, 2017 Lee
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Steamed Enoki Mushrooms

Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 150 grams Eboki mushrooms, roots trimmed, rinsed
  • 1 teaspoon sesame oil
  • 1 spring onion, chopped
  • 5 cloves garlic, smashed and minced
  • 1 tablespoon cooking oil
  • 1/8 teaspoon sugar
  • 1 tablespoon light soy sauce
  • pinch salt
  • 1 Bird's Eye Chili, seed and chopped, optional

Instructions
 

  • lay the mushrooms on a plate that will fit in the steamer you are using.
  • Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  • If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  • Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.

Notes

Low cost.
This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,SIDES
Mushroom & Egg Salad
September 10, 2017 Lee
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Mushroom & Egg Salad

The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 500 grams button mushrooms, or Shiitake, diced
  • 1 medium onion, finely diced
  • 1 clove garlic, smashed and minced
  • 4-5 hard boiled eggs, peeled and diced
  • 1/4 cup fresh dill, chopped
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice, or lime juice
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  • Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  • Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  • Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  • Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  • In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  • Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,MUSHROOMS,Sides - Salads
Chicken Olivye (Chicken Potato Salad)
September 10, 2017 Lee
2 Comments

Chicken Olivye (Chicken Potato Salad)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 3 hours
Course Main Dish, Side
Cuisine Russian
Servings 8 servings as a side

Ingredients
  

  • 500 grams chicken breasts, (1 lb)
  • 3 medium potatoes, peeled or unpeeled
  • 2 carrots, peeled or unpeeled
  • 2 cups frozen peas, thawed
  • 5 hard boiled eggs, peeled, diced
  • 2 cups baby dill pickles, diced, Shortcut
  • 1 small onion, finely diced
  • ¼ cup fresh dill, chopped
  • 1 cup mayo
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions
 

  • Chicken can be prepared two ways:
  • First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  • Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  • Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. When cooled, remove the chicken and dice and add to a large mixing bowl.
  • Strain the broth and save (refrigerate) for use in another recipe.
  • Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  • Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  • For the mayo start out with less than a cup and add as needed to fully coat everything.
  • Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.

Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.
Shortcut: Refrigerator Pickles.
Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,CHICKEN & TURKEY,POTATOES,Sides - Salads
Chinese Stir-Fried Tomatoes and Eggs II
September 10, 2017 Lee
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Chinese Stir-Fried Tomatoes and Eggs II

This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2-3 eggs
  • 2 medium tomatoes
  • pinch salt and pepper
  • 1/4 cup cooking oil
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt, or to taste
  • 1 spring onion, cut into 1 inch pieces

Instructions
 

  • In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  • Remove the cores from the tomatoes and cut them into wedges.
  • Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  • Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  • Serve.

Notes

Low cost.
This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Soy Sauce Eggs
September 10, 2017 Lee
1 Comment

Soy Sauce Eggs

This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck

For the Marinade

  • 1 tablespoon Chinese 5 Spice powder
  • 4 cups water
  • 1 1/2 teaspoons sugar
  • 3/4 cup soy sauce, low sodium if you prefer
  • 1 tablespoon rice vinegar

Instructions
 

  • Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  • Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
  • To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES