Archive for the ‘* Best Value $1 or Less per Serving’ Category
Sliced Egg Sandwich II
May 17, 2017 Lee
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Sliced Egg Sandwich II

Another version of a sliced egg sandwich, and it sounds good. The beauty of this recipe is use local grown and raised items to lower the cost.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 hard boiled egg, sliced
  • 2 slices bread
  • cucumber, peeled, thin sliced, as needed
  • onion, sliced, rings seperated, as needed
  • mayo, as needed
  • salt and pepper, to taste
  • fresh dill, chopped

Instructions
 

  • Spread may on each slice of bread, on on slice, add a layer of onion, then cucumber, then sliced egg, season with salt and pepper to your liking, top with the second slice of bread.
  • Cut in half and serve. As simple as that.

Notes

Low cost.
Adapted from just looking at a photo.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Sliced Egg Sandwich I
May 17, 2017 Lee
2 Comments

Sliced Egg Sandwich I

This is a really good quick lunch or light dinner, simple, easy ingredients, I made this on 5 June 2017.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 hard boiled egg, peeled, sliced
  • 1-2 slices tomato
  • 1 lettuce leaf
  • 1 slice Cheddar cheese, or as needed if cut from a block
  • mayo, as needed, mustard works well also
  • 2 slices bread, or a sandwich roll
  • salt and pepper, to taste

Instructions
 

  • Spread mayo on each slice of bread or roll. Top one slice with lettuce, then tomato, then cheese,
  • Then add the sliced egg, season with salt and pepper to taste.
  • Then top with the other slice of bread, cut in half. I used a homemade sandwich roll for this. Enjoy.

Notes

Low cost.
Adapted from just looking at a photo.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Sliced Egg Sandwich with Parsley Mayo
May 17, 2017 Lee
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Sliced Egg Sandwich with Parsley Mayo

Sounds good, easy, and inexpensive. Local raised eggs, local grown parsley, and homemade bread, this is my kind of meal. On my to prepare list.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 tablespoon mayo
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 2 slices bread, homemade preferred
  • 2 hard boiled eggs, peeled, sliced
  • 2 lettuce leaves
  • salt and pepper, to taste

Instructions
 

  • In a small bowl, mix the mayonnaise, mustard, and parsley and spread evenly over both slices of bread.
  • Add the lettuce to one slice, layer on the sliced eggs, season with salt and pepper to taste, top with the second slice, enjoy.

Notes

Low cost.
Variants: Use any or a combination with the mayo; fresh basil, dill, chives, or spring onions.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Beer Battered Hatch Green Chili Rellenos
May 17, 2017 Lee
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Beer Battered Hatch Green Chili Rellenos

Jerry Juliana, United States.
This recipe comes to me from my Hatch Green Chili loving friend in the US. It does sound good, and this is served with a green chili sauce as well or optionally a Thai green chili sauce. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Hatch green chilies, or the large green peppers from Tesco
  • 2 cups beer
  • 1½ cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 100-170 grams white Cheddar cheese, or regular Cheddar, (3½-6 oz)
  • toothpicks, as needed
  • 1½ cups cooking oil
  • Green Chili Sauce, for serving or Thai green chili sauce, Shortcut

Instructions
 

  • Roast the chilies or large green peppers from Tesco until charred, then remove skin, split open and remove seeds. Feel free to use a grill or broiler.
  • To make the beer batter, pour 1 cup of beer into a large mixing bowl and add 1/2 cup of flour, onion powder, garlic powder, and salt. Mix until the flour is mixed evenly with the beer. Slowly add more beer in stages until a smooth consistency, you may not need to use all of the beer.
  • Place the remaining flour in a plate. Slice the cheese into strips that will fit inside the chilies.
  • Take previously roasted chilies and carefully insert one strip of cheese into each one. Secure cheese to chili by using one toothpick on the top and one at the bottom of each chili.
  • Heat the cooking oil to hot but not smoking.
  • Place one chili into the beer batter, then onto the flour on the plate and cover with flour, then place in the hot oil. Fry until golden brown on one side, then carefully turn it over and fry the other side until golden brown. Repeat with the remaining chilies.
  • Serve with black beans or refried beans on the side, and topped with green chili sauce if desired. When I make these I will use a Thai green chili sauce.

Notes

Only expensive part is the cheese, going with 170 grams, that about 120 Baht. For 4 servings, this is about 88 cents per serving.
Shortcut: Thai Green Chili Sauce.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Perfect Hard Boiled Chicken Eggs
May 15, 2017 Lee
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Perfect Hard Boiled Chicken Eggs

Been making hard boiled eggs like this for years.
Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, links for those are listed in the Notes section.
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Prep Time 5 minutes
Cook Time 13 minutes
Cuisine American
Servings 0

Ingredients
  

  • chicken eggs, older eggs are better, room temp

Instructions
 

  • The amount of eggs is up to you but I normally make batches of 6, 9, 10, and 12 hard boiled eggs at a time, the main thing is a single layer in the pot.
  • Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat and when the water starts to boil, jiggling the eggs around, also called a rolling boil, turn off the heat, leave on the same burner, and cover for 13 minutes without lifting the lid.
  • At the 13 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  • Now turn off the water and let the eggs sit in the water for about 15-20 minutes, drain, peel under running water. Showing 6 eggs ready for a chicken salad.
  • Showing no green inside around the yolks. This is right after they were cooled and peeled under running water. If you refrigerate the eggs in the shell, you may have green when you peel them.

Notes

Eggs are low cost, 5 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Duck Eggs.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken,INGREDIENTS
Seared Spring Onions with Poached Eggs
May 15, 2017 Lee
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Seared Spring Onions with Poached Eggs

Sounds good and easy. On my to try list.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 eggs
  • 2 bunches spring onions
  • 3 tablespoons olive oil, divided
  • 1 teaspoon fresh lemon juice
  • salt and pepper

Instructions
 

  • Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.
  • Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
  • Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
  • Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mediterranean Egg Salad I
May 15, 2017 Lee
2 Comments

Mediterranean Egg Salad I

Adapted from an internet recipe.
I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
5 from 1 vote
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Prep Time 10 minutes
Passive Time 1 hour
Total Time 10 minutes
Course Appetizer, Lunch, Side
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 tablespoon za'atar
  • 2 teaspoons fresh lemon juice
  • 4 hard boiled eggs, peeled, chopped
  • ½ cup green olives, chopped
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons red onion, chopped
  • 2 tablespoon pine nuts, toasted
  • salt and black pepper
  • toast, for serving

Instructions
 

  • Whisk together the olive oil, za’atar, and lemon juice and add the rest of the ingredients.
  • Toss with the eggs, olives, cilantro, onion, and pine nuts, and season with salt and pepper to taste. Cover and place in the fridge to chill for an hour or two.
  • Serve on toast.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEDITERRANEAN,EGGS - ALL,Eggs - Chicken
Egg in a Hole Sandwich
May 15, 2017 Lee
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Egg in a Hole Sandwich

With Bacon and Cheddar Cheese. This is a twist on my Eggs in Basket recipe. This is a knife and fork type sandwich, and sounds good!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 2 slices smoked bacon
  • 2 slices thick cut bread, sourdough would be perfect
  • 2 eggs
  • 2 slices Cheddar cheese
  • 1 tablespoon butter
  • salt and pepper, to taste
  • hot sauce, optional, to taste

Instructions
 

  • Cook the bacon in a large skillet over medium heat until crisp, about 8-10 minutes.
  • Use a drinking glass and cut a hole in the middle of each slice of bread.
  • When the bacon is cooked, remove from pan and cut in half crosswise and set aside. Pour out half of the bacon fat into a small bowl. Place the two slices of bread in the pan cook until the bottom side is just getting golden brown, about 2-3 minutes.
  • Crack an egg into each hole in the bread, season eggs with salt and pepper to your liking and cook until the underside is set, about 2 minutes.
  • Flip each slice over to set the whites and cook for about 1 minute. The intention is to have set whites and a runny yolk. Add the butter to pan and tilt the pan back and forth to distribute the butter evenly.
  • Flip the bread over again and top one slice with the cheese slices, then the bacon, and add the other slice on top. Transfer to a place, cut in half through the yolk, enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Thai Curry Mussels & Chinese Sausage
May 13, 2017 Lee
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Thai Curry Mussels & Chinese Sausage

Adapted from an internet recipe.
Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Steamer

Ingredients
  

  • 1 teaspoon cooking oil
  • 140 grams Chinese sausage, sliced, ¼ inch thick, (5 oz)
  • 3 cloves garlic, smashed and minced
  • 1 stalk lemongrass, bruised and knotted
  • 1 sprig mint, leaves picked
  • 2 tablespoons green curry paste
  • 2-4 Bird's Eye Chilis, red, chopped, optional for heat
  • 500 grams fresh green mussels, scrubbed, (1 lb)
  • 2 tablespoons fish sauce
  • ¼ cup coconut milk
  • ½ cup water
  • ¼ bunch fresh Thai Basil, cut into strips

Instructions
 

  • In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  • Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  • Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.

Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Mussels
Hard Boiled Eggs in Thai Curry
May 13, 2017 Lee
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Hard Boiled Eggs in Thai Curry

Adapted from an internet recipe.
Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 12 hard boiled eggs, peeled or 36 quail eggs
  • ½-1 cup cooking oil, for frying
  • 1 link Chinese sausage, diced
  • 1 tablespoon coconut oil
  • 1 tablespoon red curry paste
  • 2 stalks lemongrass, bruised and knoted
  • 1½ cups coconut milk
  • ½ cup cherry tomatoes, halved
  • fresh Thai Basil, chopped, leaves from 2 sprigs
  • steamed rice, for serving

Instructions
 

  • Heat the cooking oil in a large pan over medium high heat, when the oil is hot, carefully add the eggs and gently turn them as they cook to golden brown and crispy. Remove to a paper towel lined plate and set the eggs and pan used aside.
  • In another large pan, or pot, heat to medium heat and add the diced sausage, stir often, let the some of the fat render out and cook until starting to brown and get almost crispy. Remove the sausage to a bowl and set aside.
  • Same large pan or pot used for the sausage, add the coconut oil and heat up, add the curry paste and cook until fragrant, about 2-3 minutes.
  • Lower the heat and add the coconut milk and 1½ cups of water, lemongrass, and tomatoes. Stir and bring back to a boil, then lower the heat to a simmer until the tomatoes are tender and wilted, about 5-7 minutes.
  • Add the eggs to the pan or pot and the basil, simmer until the eggs are heated through.
  • Serve over steamed rice and garnish with the crispy Chinese sausage and fresh chopped Thai basil if desired.

Notes

The eggs would cost about 60 Baht, the link of sausage about 25 Baht. For 6 servings, this is about 37 cents per serving.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken,Eggs - Duck,Eggs - Quail