Archive for the ‘* Best Value $1 or Less per Serving’ Category
Middle Eastern Pita Bread
August 28, 2017 Lee
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Middle Eastern Pita Bread

As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
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Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Course Side
Cuisine Middle Eastern
Servings 10 pita breads

Ingredients
  

  • 2 1/4 teaspoons instant dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 3 cups all purpose flour, 384 grams if weighing
  • 1 1/4 teaspoons salt
  • 1 cup lukewarm water

Instructions
 

  • Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  • Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  • Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  • Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  • Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  • Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  • Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4 inch thick.
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
  • Remove each pita with a spatula from the baking sheet and place on a wire rack.
  • While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  • Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Beef on Weck
August 28, 2017 Lee
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Beef on Weck

This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 Kaiser roll
  • pinch coarse salt, be generous
  • pinch caraway seeds, be generous
  • egg, beaten (egg wash)
  • roast beef, thinly sliced, as much as you like
  • au jus, OR make from a shortcut
  • prepared horseradish
  • 1 pickle spear

Instructions
 

  • Warm your oven to 65 C / 150 F.
  • Slice the kaiser roll in half. Brush the top with the egg wash, then sprinkle the caraway seeds and coarse salt on top. Be generous with the salt and seeds.
  • Place both parts of the roll in the oven for 3-4 minutes.
  • Heat the au jus on the stove or microwave to just under a simmer.
  • When the rolls are warmed, remove from the oven, spread some au jus on the cut side of the top part of the roll, or you can just dip the top into the au jus, do not dunk the whole top in, you just want to coat the cut part.
  • Optional, if the roast beef seems a bit dry, go ahead and dip that into the au jus as well.
  • Pile on the roast beef on the bottom of the roll, add a heaping spoon of horseradish on top of the beef, cover that with the top part of the roll, serve with a pickle spear.

Notes

Low cost as this is mainly a leftover type sandwich.
Shortcut: Au Jus.
Inspired by good friend, Jerry Collins.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Mother In Law Eyes
August 27, 2017 Lee
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Mother In Law Eyes

This is a Macedonian dish. This comes from two friends, and there is two variants to it. This makes 8 servings so you may want to cut back on this to test it out. It does sound very good! On my to cook list. Prep and cook times are approximate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Macedonian
Servings 8 servings

Ingredients
  

  • 3 teaspoons active dry yeast
  • 1 kilo all purpose flour
  • 100 ml vegetable oil
  • 200 ml milk
  • 100 ml water
  • 2 teaspoon salt
  • 4 teaspoons sugar
  • Feta cheese, as needed
  • 8 eggs
  • salt and black pepper, as needed

Instructions
 

  • Preheat your oven to 190 C.
  • In a very large mixing bowl, add the flour, oil, milk, water, salt, sugar, and the yeast, mix and then knead.
  • The dough needs to be soft to the touch. Quickly cut this into 8 pieces, shape each piece into a ball then flatten each ball and make a well in the center, as you will have to put cheese and an egg in there.
  • Place each piece in a large baking dish, then crumble in the feta cheese to your desired amount, and crack an egg on top.
  • Place in the oven and bake until golden brown on the bread, such as this photo shows.

Alternate Method

  • Use pizza dough of your choice and follow the same steps, make a well in the center, add the cheese and egg, and bake.
  • Serve as a breakfast or I would even serve as a light dinner.

Notes

Low cost.
Recipe and photo provided by good friend, Zore Petrova-Dimitrievski.
Macedonia.
Additional method and photo provided by good friend Lisa Durrell Little.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Pan Fried Enoki Mushrooms & Bacon
August 27, 2017 Lee
1 Comment

Pan Fried Enoki Mushrooms & Bacon

Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side
Cuisine Asian
Servings 0

Ingredients
  

  • 1 package Enoki mushrooms
  • 1 package bacon
  • olive oil, as needed

Instructions
 

  • Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  • Divide the mushrooms into smaller bundles.
  • Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  • When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  • Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  • When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.

Notes

Low cost.
From a family member.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,PORK,SIDES
Panang Curry with Beef or Chicken
August 27, 2017 Lee
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Panang Curry with Beef or Chicken

Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Panang Curry paste, Lobo brand
  • 1 cup coconut milk
  • 1 cup water
  • 250 grams beef, sliced, or chicken in bite size pieces
  • kaffir lime leaves, as desired
  • Bird's Eye Chilis, as desired
  • fish sauce, to taste
  • cooked rice, for serving

Instructions
 

  • This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  • Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  • Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  • Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  • Serve with hot cooked rice.

Notes

Low cost.
Recipe from a curry paste packet.
* Best Value $1 or Less per Serving,: THAI,BEEF,CHICKEN & TURKEY
Homemade Ravioli
August 27, 2017 Lee
1 Comment

Homemade Ravioli

Adapted from an internet recipe.
I love ravioli, when we lived in Phuket, we bought fresh made ravioli from an Italian producer, excellent ravioli. Where I live now, no ravioli, so I decided to make some yesterday, 26 Aug 2017. No servings are given, the only items with measurements is the egg pasta dough. Feel free to use any filling you like, and any sauce you like, this is what I prepared.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 0

Equipment

  • Dumpling Press

Ingredients
  

For the Egg Pasta Dough

  • 1½ cups all purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon sugar

For the Filling (this is what I used)

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • fresh mushrooms, as desired
  • Mozzarella Cheese, shredded, as desired

For the Sauce (this is what I used)

  • 1 can tomato paste
  • 2 cans water
  • 1 tablespoon Italian seasoning, Shortcut
  • meat and mushroom filling, optional

Instructions
 

For the Egg Pasta Dough

  • In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.

For the Filling

  • Heat a skillet and crumble in the sausage and cook through, pour the meat into a strainer to thoroughly drain any fat.
  • While the sausage is cooking, prep the mushrooms, can be any mushrooms you like, just rinse, and chop. I used two handfuls of small Shiitake mushrooms, stems and caps, chopped.
  • After you remove the sausage from the pan, use the same pan, heat a splash of olive oil then add the mushrooms. cook until browned.
  • Add the mushrooms to the strainer with the sausage to let that drain a bit, then add a handful or so shredded Mozzarella.
  • Once the sausage and mushrooms are drained, pour that into a mixing bowl and stir together and let cool.

To Assemble

  • Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  • I used a dumpling press (3 inch size), you can use any method you prefer. When the dough is rolled out, cut circles just a bit larger than the press.
  • Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  • Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  • Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  • Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
  • For the sauce, just whisk together the paste and water. The ratio for sauce is 2 cans of water to 1 can of paste, I used a 220 gram can. Whisk in the Italian seasoning and put on stove on low heat to simmer while you cook the ravioli. (I also added several large spoonful's of leftover filling to the sauce.)
  • Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, I cooked 15 ravioli in two batches. Cook for 4 to 5 minutes or until they float, then remove with a slotted spoon to a plate.
  • Serve with sauce over the ravioli, enjoy.

Notes

Ground pork if using the shortcut is about 50 Baht/kilo. This is actually a low cost meal.
Shortcuts: Italian Sausage, Italian Seasoning.
Dough recipe adapted from an internet recipe. The filling I just made since that combination sounded good, and I have been making pasta sauce using paste for years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: ITALIAN,PASTA
Sauteed Mushrooms
August 26, 2017 Lee
1 Comment

Sauteed Mushrooms

This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • fresh mushrooms, button, Cremini, or small Shiitake
  • garlic salt, to taste
  • lemon pepper, to taste
  • 1 1/2 tablespoons lemon juice, or lime juice
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Instructions
 

  • Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.
  • Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.
  • Serve as an appetizer or side dish.

Notes

I will price this when I pick up mushrooms again, this is easily low cost per serving though.
Inspired by the recipe Sauteed Mushrooms from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,MUSHROOMS,SIDES
Pork Chop Santa Fe
August 26, 2017 Lee
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Pork Chop Santa Fe

Stephen Connell, United States.
Sounds delicious, a must cook for me. 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 Tex-Mex
Servings 4 servings

Ingredients
  

  • 4 boneless pork chops, ½ to ¾ inch thick, or cut from a loin
  • 1 teaspoon vegetable oil
  • 1 cup salsa, Shortcut
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 clove garlic, minced

Instructions
 

  • In large heavy skillet, heat oil over medium high heat. Brown chops quickly, about 2 minutes per side. Lower heat and add remaining ingredients. Cover and simmer 8 minutes, until internal temperature is 71° C / 160° F, followed by a 3 minute rest time.
  • Serve with sides of your choice.

Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.
Shortcut: Salsa.
* Best Value $1 or Less per Serving,PORK,TEX-MEX, sort of
Easy Mexicali Pork Chops
August 26, 2017 Lee
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Easy Mexicali Pork Chops

Stephen Connell, United States.
These sounds very good and a really simple rub that can be from a packet or homemade. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 4 boneless pork chops, ¾ inch thick, or just cut from a loin
  • 1 packet taco seasoning mix, Shortcut
  • 1 teaspoon vegetable oil
  • salsa, Shortcut

Instructions
 

  • Rub pork chops on both sides with the taco seasoning mix. Heat a non stick skillet over medium high heat. Brush skillet with the oil. When the pan is hot, add pork chops and cook for about 7-8 minutes, turning once, until internal temperature is 71° C / 160° F, followed by a 3 minute rest time.
  • Top with salsa if desired and sides of your choice, or thinly slice and serve in flour tortillas with tomato, lettuce, and salsa.

Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.
Shortcuts: Taco Seasoning Mix, Salsa.
* Best Value $1 or Less per Serving,5 Ingredients or Less,TEX-MEX, sort of
Fish & Shrimp Soup (Ukha)
August 13, 2017 Lee
1 Comment

Fish & Shrimp Soup (Ukha)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is an excellent soup! This is a Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 10 cups water
  • 2 cups vegetable stock, pork or chicken stock also works well
  • 1 tablespoon sea salt
  • 3 medium potatoes, diced
  • 1 large carrot, halved and sliced thin
  • 350 grams whitefish fillets, boneless, skinless, (12 oz)
  • 250 grams shrimp, peeled, deveined, tails removed, (9 oz)
  • olive oil, as needed
  • 1 small onion, finely diced
  • 2-3 stalks import celery, thinly sliced
  • 2 bay leaves
  • 1 tablespoon Mrs. Dash Seasoning, Shortcut
  • â…› teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped or 1 tablespoon dried
  • Straw mushrooms, optional, as many as you like

Instructions
 

  • Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  • While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  • Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  • Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  • Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  • Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.

Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.
Shortcut: Mrs. Dash Seasoning.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,MUSHROOMS,SOUPS, STEWS, CHILI