Archive for the ‘* Best Value $1 or Less per Serving’ Category
Roast Red Pork (Char Siu)
This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Ingredients
- 600 grams pork loin, (about 1⅓ lb)
- 1 packet package has 2 packets, Lobo brand package
- ½ cup water
Instructions
- Cut the loins into 1 inch thick strips about 6 to 8 inches long.
- Mix 1 packet of seasoning in the ½ cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so. Marinate for 2-3 hours.
- This is the package I use, excellent quality, Lobo brand.
- Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
- Transfer to a plate.
- Slice and serve with rice, vegetables, and Roast Pork Gravy if desired (also available in Lobo brand).
Notes
Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.
Crockpot Sausage & Pepper Dinner
This is really good. This is truly a dump and go meal. I made this on 2 Dec 2017, easy, and most important, tasty!
Ingredients
- 3 medium potatoes, sliced 1/4 inch thick
- 1 yellow summer squash, sliced
- 2-3 bell peppers, chopped large
- 500 grams smoked sausage, sliced 1/2 inch thick
- 10-15 cloves garlic, smashed and peeled
- 1 cup chicken stock, fresh or from powder
Instructions
- Layer the potatoes on the bottom first.
- Then add the sausage. I used Cumberland sausage for this.
- Then the garlic. If using yellow squash (I did not), then layer that on top of the garlic.
- Then add the chopped bell peppers, I used 1 red, 1 green, and 1 yellow. Pour the stock over the top.
- Cover and cook on Low setting for 5 to 7 hours, do not open the cover until the 5 hour mark, if the potatoes are fork tender, it is ready to be served or just set to Warm setting until ready. Salt and pepper to taste just before serving. This was perfect at the 5 hour mark using 1/4 inch thick potatoes.
Notes
I used 500 grams of Cumberland sausage that cost 178 Baht. For 6 servings, this is about 88 cents per serving.
Variants: 1. Use chopped chicken, turkey, Cumberland sausage, or shrimp, or a combination. 2. Use pork stock in place of chicken stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
3-Ingredient Crockpot Ranch Pork Chops II
This is a quick to put together meal. I will use pork loin when I make this, thick cut as well, that should work equally as well as chops. Several shortcuts to use as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut, or loin chops
- 2-3 tablespoons dry ranch dressing mix, OR make from a shortcut
- 1 can condensed cream of chicken soup, OR make from a shortcut
Instructions
- Lightly butter the slow cooker insert. Place chops in the slow cooker, sprinkle chops with the ranch dressing mix,
- Pour the condensed soup over the top. You can use either cream of chicken or cream of mushroom soup.
- Cover and cook on low for 6 to 8 hours. Do not remove the lid before 6 hours, check for tenderness, if tender, serve, if not continue cooking until 7 or 8 hours.
- Serve with mashed potatoes or pasta and gravy from the slow cooker and a vegetable for a complete meal.
Notes
Low cost.
Shortcuts: Ranch Dressing Mix, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Oven Pork Chops
This sounds really good. I am going to have to search for pork chops now due to my location, or I will try this recipe using just sliced pork loin. I made these on 26 Mar 2018, excellent flavor.
Ingredients
- 4 pork chops, thin cut would be good
- 1/2 small onion, sliced
- 1/4 cup mayo
- 1/2 cup Cheddar cheese, shredded
- salt, pepper, garlic powder, to taste
Instructions
- Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
- Tenderize each chop with a hammer or needle tenderizer. Tenderize each side. Place chops on the baking sheet.
- Mix together the mayo and onion. Season chops with salt, pepper, and garlic powder to taste, spread the mayo mixture evenly over the chops, top with the shredded cheese.
- Bake for 35-45 minutes or until the cheese is bubbly and chops are cooked through.
- Serve with buttered mashed potatoes and a vegetable for a complete meal.
Notes
I will say low cost for now, pork is cheap, pork chops however, I need to price those.
Variant: 1. Gouda cheese works well.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Stewed Potatoes
This is a Southern US dish from a good friend, and it sounds wonderful.
Ingredients
- 1-1 1/2 kilos potatoes, any variety, skin on or skin off
- salt and pepper, to taste
- butter, to taste
- chives, chopped, to taste
- 2 cups milk, or as needed, cold
- 1/4 - 1/2 cup cornstarch, or as needed
- bacon, optional, cooked and chopped
Instructions
- Cube the potatoes and add to a pot, cover with water and bring to a boil and cook until fork tender. When cooked, reduce heat to a simmer, drain about half of the water out of the pot. Pour in 1 1/2 cups of milk and stir into the potatoes.
- In a small bowl, add the remaining cold milk, and add 1/4 cup of cornstarch and mix until smooth to make a slurry, stir the slurry into the soup and stir and simmer until thickened to your liking. If using the optional bacon, stir that in as well. Use a bit more cornstarch and milk if needed to thicken to your liking.
- Stir in about 2 tablespoons or so of butter, simmer until the butter is melted and serve.
Notes
Low cost.
Variants: This is easily changed to your preference, adding any combination of parsley, spring onion, onion (chopped and sauteed), chives, bacon, you get the idea.
Recipe and photo provided by good friend, Lydia Faulk.
United States.
United States.
Russian Mushroom & Potato Soup
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Ingredients
- 4-5 medium potatoes, skin on or off your preference, diced
- 500 grams fresh mushrooms, sliced, button, Shiitake, or Straw
- 2 carrots, sliced
- ½ cup spring onion, chopped, green and white
- 6 cups chicken broth, fresh or from powder
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons fresh dill, chopped, plus more for garnish
- 1 bay leaf
- 1 teaspoon salt
- ⅛ teaspoon black pepper
To make the Creamy Version, you need this
- ½ cup milk
- ½ cup whipping cream
- ¼ cup all purpose flour
Instructions
- In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
- Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
- In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
- Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
- At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
- In a small bowl, whisk together the milk, whipping cream, and flour until good and smooth.
- Slowly stir mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Notes
Low cost.
Ham-O, Egg-O, Cheese-O Sandwich
I don't know why I thought of this last night, I must have been chatting with some of my Navy friends. For anyone that has been in South Korea, in the bar districts when the Navy visited, there was a street vendor with a cart, they made and sold Ham-O, Egg-O, Cheese-O sandwiches. This is a basic sandwich, and they made bank with these! These were made when you ordered, wrapped in paper and placed in a bag. I recall these were $1 each.
Ingredients
- 1 slice ham
- 1 egg
- 1 slice cheese
- 1 hamburger bun
- mayo, as needed
Instructions
- Keep in mind this was done on a large griddle, the woman running the cart was probably making up to 6 of these at a time.
- Fry the ham, while the ham is cooking, fry an egg hard, breaking the yolk, flipping it once.
- Spread mayo on the top and bottom bun, add the fried ham slice on the bottom bun.
- Top the ham with the fried egg.
- Top the egg with a slice of cheese (I used Gouda).
- Add the top bun. As simple as that. Enjoy.
Notes
Low cost.
Have enjoyed these many times in South Korea.
Garlic Aioli Dip
This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Ingredients
- 1/3 cup mayo
- 1 clove garlic, pressed
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Refrigerate until use. Enjoy.
Notes
Low cost.
Shortcut: Cheesy Chicken Fritters.
This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.
Company Potatoes
Sounds really good, and comes from a highly respected Chef. I am looking forward to preparing these. The recipe stated here makes a lot, so you may want to scale this back to test it out. I will use regular potatoes from Tesco to prepare this, no Yukon potatoes here.
Ingredients
- 2 1/2 kilos potatoes, washed well, no need to peel
- 2 teaspoons sea salt, plus more for seasoning to taste
- 1 bay leaf
- 3/4 cup butter, melted, this is 3/4 standard block
- 1 cup fresh parsley, finely chopped
Instructions
- Cut potatoes into 1 inch pieces, add to a large pot and cover with warm water to cover by an inch. Sprinkle in the salt, add the bay leaf, and bring to a boil. Cook partially covered for 15 minutes or until tender and easily stabbed with a fork.
- When potatoes are tender, drain and place in a large heat proof mixing bowl, then drizzle on the butter and toss to coat. Season with salt to taste then add the parsley and toss to mix together.
- Just prior to serving, toss again to mix in the butter at the bottom of the bowl. Serve hot.
Notes
Low cost.
This recipe for Company Potatoes is from Natasha's Kitchen.
Chicken Lentil Soup
This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Ingredients
- 4 tablespoons bacon fat, or butter
- 1 large onion, diced
- 2 stalks import celery, diced
- 1-2 carrots, diced
- 2 tablespoons tomato paste
- 12 cups water, or chicken stock
- 2 cups lentils
- 500-600 grams chicken thighs, bone in skin on
- Parmesan cheese, grated, for serving
- salt and pepper, to taste
Instructions
- Melt the bacon fat or butter in the bottom of a large pot over medium heat then add the onion, celery, carrots, garlic, and season generously with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables and cook until the tomato paste darkens, about 2 minutes.
- Add the water or chicken stock (remember, the thighs simmering will make the broth) and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and simmer for 1 hour, stirring and checking periodically to make sure the soup is nott bubbling too vigorously and to remove any foam on the surface. Remove the chicken thighs to a plate with a slotted spoon.
- Depending how thick or broth like you like the soup, mash about half of the soup until it’s thick and creamy, mash more for cream or less for more broth. Using two forks, remove the skin, bone, and cartilage from each thigh and discard or save as a treat for your dog, and shred the meat and return it to the pot. Taste and adjust seasonings as needed. Let the soup heat, on the low simmer for a few minutes.
- Serve with Parmesan cheese sprinkled on the top if desired.
Notes
The chicken will cost 37 Baht/500 grams. Go a little heavier though as you will be removing the bones, so I will estimate 50 Baht for the chicken. For 8 servings, this is about 20 cents per serving. Lentils I cannot price yet at this time. My next trip to Phuket I will look for them there.
Adapted from an internet recipe.