Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pea & Pasta Salad II
April 25, 2017 Lee
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Pea & Pasta Salad II

This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. 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 Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dry maccheroni pasta, or shells, spirals, or macaroni
  • 3 hard boiled eggs, chopped
  • 1/2 cup Ranch dressing, OR make from a shortcut
  • 1 teaspoon sugar
  • 2 teaspoons white wine vinegar
  • salt, to taste
  • 1/4 teaspoon black pepper
  • 2 cups frozen peas, thawed, or drained canned
  • 3 spring onions, chopped
  • 2 medium sweet pickles, chopped
  • 2 stalks imported celery, chopped or handful of Thai celery
  • 1-2 cups Cheddar cheese, cubed

Instructions
 

  • Cook the pasta in a pot of lightly salted water until tender, then cook for another 1-2 minutes, then drain and rinse under cold water. Place in a large bowl.
  • Whisk together the Ranch dressing, sugar, vinegar, salt and pepper.
  • To the pasta, add the eggs, peas, spring onion, pickles, celery, and cheese and mix, then add the dressing and mix to coat everything, refrigerate for several hours prior to serving.

Notes

The cheese, if using 1 cup will be about 90 Baht, for 6 servings, this is about 44 cents per serving. If using 2 cups of cheese, figure this is about 88 cents per serving.
Variants: change the celery to a bell pepper, change the sweet pickles to dill pickles, change the cheese to Swiss, change the Ranch dressing to Bleu cheese dressing, etc.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Pea & Pasta Salad I
April 23, 2017 Lee
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Pea & Pasta Salad I

I love a good cold pasta salad, this one is a basic one but very good.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 350 grams maccheroni pasta, or shells, spirals, or macaroni
  • 280 grams frozen peas, thawed
  • 1/2 small onion, diced
  • 1/2 cup mayo, or as desired
  • 2-3 dashes tobasco sauce, optional

Instructions
 

  • In a large pot of salted boiling water, cook pasta until tender, then cook for 1-2 minutes more, drain and rinse under cold water and drain well.
  • In a mixing bowl, combine the pasta, peas, onions, mayonnaise, and dash of hot sauce. Mix well and chill for at least 2 hours before serving.
  • Serve as a side with any dish.

Notes

Low cost.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Sides - Salads
Pea Salad I
April 23, 2017 Lee
1 Comment

Pea Salad I

Excellent salad, even my wife enjoyed this.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cans peas, drained, or 2-3 cups frozen
  • 1/4 cup spring onion, sliced
  • 2 tablespoons dill pickle relish, or a couple of chopped diced pickles
  • 1 hard boiled egg, chopped
  • 1/2 cup mayo
  • 250 grams Cheddar cheese, cubed small, (8 oz)
  • salt and pepper, to taste

Instructions
 

  • Open and drain canned peas, or steam frozen peas and allow them to cool. I used 3 cups of frozen peas.
  • To cube the cheese, I sliced a 250 gram block of Cheddar into 1/4 to 3/8 inch slices, then with 2 slices stacked on the wide side, sliced that into 3 strips.
  • Take each stack of strips and slice into cubes, add to the peas as you cube the stacks.
  • To the peas and cheese, add the onion, relish, chopped egg, mayo, and black pepper as desired. (This time I left out the egg and relish, still delicious.)
  • Mix together and taste, season with salt as desired, then cover and chill for at least two hours before serving.
  • Serve as a side with any main dish, enjoy.

Notes

Low cost.
Variants: 1. Add cooked cubed ham. 2. For cheese, Swiss or Gouda would work well also.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Fried Corn & Onions
April 23, 2017 Lee
1 Comment

Fried Corn & Onions

Adapted from an internet recipe.
This sounds really good, can change this up every time you make it as well. This would make a great side dish with barbecued ribs or chicken, and with burgers. I made this on 11 Dec 2017, excellent!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 ears fresh corn
  • 2 tablespoons butter
  • 1 small onion, diced
  • salt and black pepper, to taste

Instructions
 

  • Husk the corn, add to a pot of boiling water for 1 minute and remove and place in ice water (you just blanched corn) then cut the kernels off the cob. The amount of corn will be about 2-3 cups. You can also use 2 cups of drained canned corn or even thawed and drained frozen corn.
  • Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper.

Notes

Low cost.
Variants: Add 1/4 cup of diced red or green bell pepper.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Buttery Brown Sugar Carrots
April 23, 2017 Lee
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Buttery Brown Sugar Carrots

Sounds very good.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams carrots, sliced
  • 2 tablespoons butter
  • 3 tablespoons brown sugar, packed

Instructions
 

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir the butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot and toss to coat. Cover, and let sit for a few minutes to allow flavors to blend in.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Garlic Green Beans
April 23, 2017 Lee
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Garlic Green Beans

Original recipe called for canned green beans, I changed this to fresh long beans, they are local, available at any market, and inexpensive.
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Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups fresh long beans, cut into about 1 inch pieces
  • 1/2 head garlic, all cloves peeled and sliced
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1/4 cup Parmesan cheese, grated
  • salt and black pepper, to taste

Instructions
 

  • Add the long beans to a saucepan of lightly salted boiling water, cook for 3-4 minutes and when beans are bright and crispy, drain the beans in a colander and set aside.
  • In a large skillet over medium heat, melt butter with olive oil, add garlic, and cook until lightly browned, stirring frequently. Stir in the drained long beans, and season with salt and pepper. Cook until beans are tender and heated through, about 8-10 minutes. Remove from heat, place the beans in a serving dish and sprinkle with Parmesan cheese.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Roasted Garlic Cauliflower
April 23, 2017 Lee
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Roasted Garlic Cauliflower

Sounds really good.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons garlic, smashed and minced
  • 3 tablespoons olive oil
  • 1 head fresh cauliflower, cut into bite size pieces plus stem
  • 1/3 cup Parmesan cheese, grated
  • salt and black pepper, to taste
  • 1 tablespoon fresh parsley

Instructions
 

  • Preheat your oven to 220 C. Grease a 7x11 baking dish with butter.
  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking dish and season with salt and pepper to taste.
  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Creamy Mushroom Peas
April 23, 2017 Lee
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Creamy Mushroom Peas

Sounds really good, would probably go well with chicken and mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups peas, frozen or canned is fine
  • 2 tablespoons butter
  • 1 cup fresh mushrooms, sliced
  • 1 small onion, diced
  • 1 tablespoon all purpose flour
  • 1 cup light cream, or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch ground nutmeg

Instructions
 

  • Places the peas in a saucepan with enough water to cover them and cook for about 5 minutes just enough to heat them through or until tender if using frozen peas. Drain and set them aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,SIDES
Finnish Cauliflower Rye Casserole
April 23, 2017 Lee
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Finnish Cauliflower Rye Casserole

In the Finnish language, this is called Kukkakaalialaatikko. This sounds like a good dish to me. This would be a good side for any main dish.
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Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Side
Cuisine Finnish
Servings 4 servings

Ingredients
  

  • 1 cup beer
  • 3 cups rye bread, cubed, about 4 slices
  • 1 head fresh cauliflower, cut into bite size pieces plus stem
  • 2 tablespoons butter
  • 1 teaspoon caraway seeds
  • 3 cups Sharp Cheddar cheese, or Swiss cheese, shredded
  • 4 eggs
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground coriander
  • black pepper, to taste

Instructions
 

  • The beer needs to be flat, so measure it and let it sit for about an hour on the counter before you start cooking.
  • Toast the bread cubes in one layer at 150 C until they're crisp, not toasted. About 15 minutes. Place the bread cubes in a large bowl. Heat the oven to 180 C.
  • In a skillet, cook the cauliflower and caraway seeds in the butter until barely tender. Add this to the bowl with the bread cubes, add the cheese and mix to combine. Spread this mixture into a 8 inch square baking dish or a 7x11 baking dish.
  • In a bowl, mix the beer, eggs, mustard, coriander, and black pepper as desired. Pour this over the bread mixture. Bake for 30-45 minutes, or until puffed up slightly and golden brown.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES,SIDES
Quick Fridge Pickled Beets & Eggs
April 20, 2017 Lee
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Quick Fridge Pickled Beets & Eggs

This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 6 pickled eggs

Ingredients
  

  • 6-8 hard boiled eggs, peeled
  • 2-3 cooked beets, peeled
  • 1 container with lid
  • 2 tablespoons sea salt
  • 1 handful fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh peppercorns
  • 1 teaspoon mustard seed
  • hot water, as needed

Instructions
 

  • Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
  • Cut large beets in half lengthwise, add the beets and eggs to the brine, they need to be completely submerged, and more water if needed.
  • Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets or eggs are not poking up above the liquid.
  • Wait at least 2 days before eating. The eggs develop a nicer color after several days.

Notes

Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS