Archive for the ‘* Best Value $1 or Less per Serving’ Category
Quick Fridge Pickled Beets
April 20, 2017 Lee
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Quick Fridge Pickled Beets

This is a brine-based pickled beet. 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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 4-5 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 all the beets 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 are not poking up above the liquid.
  • Wait at least 2 days before eating.

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,SIDES
Bacon Mashed Potato Cheese Bombs
April 19, 2017 Lee
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Bacon Mashed Potato Cheese Bombs

Sounds interesting and may be worth a shot. This is a dish to prepare using leftover mashed potatoes. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8 bombs

Ingredients
  

  • 2 cups mashed potatoes, chilled
  • bacon, as needed, 1 slice per bomb
  • 1 egg
  • 1/2 cup bread crumbs, OR make from a shortcut
  • Cheddar cheese, see Step 1
  • salt and pepper, to taste
  • wooden skewers, or toothpicks
  • cooking oil, as needed for drying
  • dipping sauces, as you desire

Instructions
 

  • The original recipe stated 'chunks' of Cheddar cheese, I think a safe bet would be to use a block of Cheddar and cut it into 3/4 inch cubes.
  • In a large bowl, mix together the mashed potatoes, egg, and salt and pepper. In a shallow bowl, add the bread crumbs.
  • Grab a small scoop of mashed potatoes and gently form that around a cube of Cheddar.
  • Roll the mashed potato ball in the bread crumbs to evenly coat it, then wrap a slice of bacon around the ball and fasten with a toothpick or wooden skewer.
  • Heat a deep heavy skillet with 2 inches of oil to near 180 C but not smoking. Fry the bombs in the hot oil until golden brown brown, drain on paper towels and allow to cool for several minutes.
  • Serve with sour cream or dipping sauces of your choice.

Notes

Low cost. Once I make these I will figure an accurate amount.
Shortcuts: Bread Crumbs, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,LEFTOVERS
Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
April 18, 2017 Lee
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Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Adapted from an internet recipe.
Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 4 chicken thighs, large, skin on, bone in, or 4 breasts
  • 3 cups jasmine rice, uncooked
  • ½ teaspoon salt
  • 6 slices ginger, peeled
  • 6 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro
  • 1 cucumber
  • 7 cups water

For the Sauce

  • 3 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1½ tablespoons sugar
  • 1½ tablespoons vhite vinegar
  • 3 tablespoons ginger, finely minced
  • 2 Bird's Eye Chilis, finely sliced

Instructions
 

  • Rinse the rice as is normally done then add the rice to your rice cooker. Set the rice cooker aside.
  • Trim excess skin from the chicken and cut the trimmings into small pieces. Place the skin trimmings in a nonstick pan on medium heat.
  • Stir often until the oil releases from the skin, cook until the skin is golden brown and crispy. Remove the skin from the pan and discard or as a treat for your dog, leaving the oil created in the pan, and add the garlic.
  • When the garlic is lightly browned, pour the garlic and the oil into the rice cooker. Sprinkle the salt over the rice and add the sliced ginger. We'll get back to the rice cooker in about 20 minutes.
  • In a large pot add 5 cups of water and the chicken thighs, bring to a boil then reduce to a simmer and simmer, while it is simmering, any of the fat from the chicken, spoon that off and put into the rice cooker. Simmer for about 10-20 minutes, continuing to spoon the fat into the rice cooker. You are making broth and flavoring the rice.
  • After about 20 minutes, measure out 3 cups of broth and pour that into the rice cooker, stir the rice well and now you can proceed to cook the rice as usual.
  • Add 2 more cups of water to the pot with the chicken and continue to simmer for about 45 minutes.
  • While the chicken is simmering, time to make the sauce. Place all the sauce ingredients in a bowl and mix thoroughly. Set that aside.
  • Peel the cucumber and cut into ¼ inch thick slices. Chop the cilantro.
  • When the chicken and rice are both done, remove the chicken from the broth and pull out the bone from each thigh. For each serving, scoop some rice on a plate. Take a chicken thigh and slice into about ½ inch thick slices, use the edge of the knife and your hand and pick that up and place on rice. set some cucumber slices on the side of the rice and a small dish of the sauce. Spoon some broth into a bowl and sprinkle some cilantro onto the broth that is the side dish. Enjoy.

Notes

The chicken might cost 60 Baht. For 4 servings, this is about 45 cents per serving.
* Best Value $1 or Less per Serving,: THAI,Chicken - Rice Cooker
Crispy Sardines & Garlic Mayo
April 18, 2017 Lee
1 Comment

Crispy Sardines & Garlic Mayo

Ayam Brand, Malaysia.
These are very good. Serve as an appetizer or with a nice pasta salad or vegetables for a light dinner. I made this on 30 Aug 2017 and is highly recommended if you like sardines in olive oil. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz), Shortcut
  • ½ cup all purpose flour
  • 1 egg, lightly beaten
  • 1 cup breadcrumbs, Shortcut
  • cooking oil, for frying
  • chili powder, for garnish

For the Garlic Mayo

  • ½ cup mayo
  • 3 cloves garlic, minced
  • 1-2 tablespoons oil from the sardine can
  • salt, to taste

Instructions
 

  • Drain the tin of sardines and reserve the olive oil, this is the 120 gram tin, then split each sardine in half lengthwise. Or use 3-4 pieces of homemade sardines in olive oil.
  • For garlic mayo, mix all the garlic mayo ingredients. Season to taste with salt and leave it in the fridge to let flavors to build.
  • Lightly coat sardines in flour, followed by egg, then breadcrumbs. Heat oil in pan and pan fry till golden brown and crispy. (I did not have breadcrumbs, totally forgot that so I used tempura flour after the egg wash, that works well too.)
  • Serve hot with garlic mayonnaise and a sprinkle of chili powder.

Notes

One tin of sardines in olive oil, Ayam brand costs 59 Baht. For 2 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Breadcrumbs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,FISH - ALL,Fish - Sardines
Chicken Galliano With Mushrooms
April 18, 2017 Lee
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Chicken Galliano With Mushrooms

Oddly enough, I have half a bottle of Galliano that I have never touched. This sounds tasty and is on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 cup all purpose flour, seasoned with salt and pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter, divided in half
  • 250 grams fresh mushrooms, sliced
  • 3 cloves garlic, sliced thin
  • 1 cup chicken broth, fresh or from powder
  • 1/4 - 1/3 cup Galliano Liqueur
  • salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Cut the chicken in half lengthwise making two thinner pieces from each breast. Roll each piece in the seasoned flour, coating each side well.
  • In a heavy skillet, heat the oil and 1 1/2 tablespoon of the butter until sizzling over medium heat and cook the chicken in batches for about 12 to 13 minutes or until almost cooked through, turning halfway.
  • Place the chicken on a heated platter, and cook the mushrooms until lightly browned, about 5 minutes, stirring often. Add the garlic, and cook just until fragrant.
  • Add the broth and liqueur and turn up heat to medium high. Return the chicken to the skillet, and cook until the sauce reduces and begins to thicken, about 6 to 8 minutes.
  • Taste, and season with salt and pepper, and stir in the remaining butter until melted. Stir the parsley into the mixture and serve the chicken immediately on a platter, topped with the mushrooms and any remaining sauce.

Notes

The chicken will cost maybe 65 Baht for 4 breasts. For 4 servings this is about 48 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Cheeseburger Pretzel Bombs
April 18, 2017 Lee
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Cheeseburger Pretzel Bombs

I was sold on this with the word cheeseburger, these sound really good. I am going to write this with ingredients I have available here, including real cheese, not processed cheese as the original recipe stated. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 14 bombs

Ingredients
  

  • 500 grams pizza dough, OR make from a shortcut
  • Cheddar cheese, sliced very thin
  • 14 beef mini meatballs, can be found at Tesco or Makro
  • 1/4 cup baking soda
  • 5 cups water
  • 1 egg, beaten
  • coarse sea salt, to taste

Instructions
 

  • Preheat your oven to 220 C.
  • Cut the dough into 14 evenly sized pieces.
  • Working one at a time, stretch out a piece of dough into a long strip, about 8 inches long. Place a thin slice of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meat into the dough. Pull tight and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on a parchment lined or flour covered baking sheet. Repeat with remaining dough, cheese, and meatballs.
  • In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil, then, in batches of 3 to 5, add the rolled dough balls into the pot and allow to boil for 20-30 seconds, stirring gently. Remove and place back on a parchment-lined baking sheet. Repeat with remaining dough balls.
  • Brush each boiled ball with beaten egg and then sprinkle each with coarse sea salt. Bake for 15-20 minutes, or until the outsides have browned. Remove from the oven and let cool for a few minutes, serve.

Notes

Low cost.
Shortcut: Pizza Dough - follow the steps for the dough.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,MEATBALLS
Fish Pot Pie
April 17, 2017 Lee
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Fish Pot Pie

This recipe sounds very good and is easily modified to make it different each time it is prepared. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams fish fillets, see Step 1
  • 1/2 cup celery, diced, see Step 2
  • 2 cups potatoes, finely diced
  • 1/4 cup onion, finely diced
  • 1/2 cup white wine, or chicken broth
  • pinch red pepper flakes, or more, to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 pie crust, OR make from a shortcut
  • 1 egg, beaten with 1 tablespoon water

Instructions
 

  • For the fish, any boneless and skinless whitefish would work. Cut into bite size pieces. Pangasius would be ideal, but to change this up, go with 500 grams of pangasius and 250 grams of salmon OR even better yet, go with 400 grams of pangasius, 250 grams of salmon, and 100 grams of peeled, deveined and tail removed medium or large shrimp.
  • If you live in a country where fresh fennel is sold, use 1 small bulb of fresh fennel in place of the celery.
  • First, make the filling: In a large, deep-sided saute pan or Dutch oven, heat the butter over low-medium heat. Add the potatoes (can be dice with skin on or skin off), celery and onion, and stir to coat the vegetables with the butter. Cover the pan, and cook for 10 minutes, stirring occasionally, until the potatoes are just tender and the other vegetables are translucent.
  • Pour in the wine, and scrape up any stuck bits from the pan. Season with red pepper flakes, thyme, salt and black pepper.
  • Mix in the fish; it should begin to cook instantly from the heat in the pan. When the fish is half cooked, sprinkle on the flour, and stir to incorporate it. The fish and vegetables should get a bit clumpy as the flour cooks. This will take just a minute or two. When the flour is all incorporated (and no longer white), pour in the milk, and stir well. The sauce will begin to thicken as you bring it to a simmer.
  • When the fish sauce is thickened (like a nice white sauce), remove the pan from the heat, set aside.
  • Preheat your oven to 250 C. Get out a deep pie dish or 7x11 baking dish.
  • Transfer the fish and vegetable filling to a deep pie dish or small casserole dish. If your filling has been refrigerated, bring it to room temperature before adding the crust. Unroll the pie crust, and stretch it over the edges of the dish. Press the crust against the sides of pie dish, so there is a nice overhang. Trim off any extra. Make a few slits in the crust and brush with the egg and water mixture.
  • Set the pie on a rimmed baking sheet, and bake for 20 minutes, or until the crust is nicely browned. Remove from the oven, and set aside for 10 minutes to let the set up. Cut and serve.

Notes

This pricing is based on using just pangasius, this fish would cost about 80 Baht for 750 grams. For 4 servings, this is about 59 cents per serving.
I think putting the fish and sauce into small serving dishes and topping each with the pie crust would work very well, this is what I intend to do when I make this.
Shortcut: Buttery Pie Crust.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Egg Noodles & Chicken Curry (Khao Soi)
April 17, 2017 Lee
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Egg Noodles & Chicken Curry (Khao Soi)

This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, smash and roughly chopped
  • 1 shallot, chopped
  • 1-3 tablespoons Thai redy curry paste, depends on how spicy you desire
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 2 chicken thighs, boneless, skinless, bite size pieces
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons sugar
  • 250 grams dry egg noodles, Asian or Italian is fine

Garnishes/toppings of your choice

  • shallots, thinly sliced
  • fried shallots, OR make from a shortcut
  • fresh cilantro
  • roasted peanuts, chopped
  • lime, wedges
  • spring onion, chopped
  • pickled mustard greens
  • dried chilies

Instructions
 

  • Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  • Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.

Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.
Shortcut: Fried Shallots.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,PASTA
Son-in-Law Eggs (Khai Luk Khoei)
April 17, 2017 Lee
1 Comment

Son-in-Law Eggs (Khai Luk Khoei)

These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Dish, Side
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 8 hard boiled eggs
  • 1/2 cup fried shallots, make from a shortcut
  • 1 tablespoon shallot oil, make from a shortcut
  • 1/4 cup brown sugar, packed
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind pulp
  • 3 tablespoons water
  • 2 Bird's Eye Chilis, seeded, slivered lengthwise
  • fresh cilantro
  • vegetable oil, as needed for frying

Instructions
 

  • In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
  • Line a baking sheet with paper towels and place it next to the stove.
  • When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
  • Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
  • To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
  • Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
  • Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.

Notes

Low cost.
For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken
Impossible Pie
April 14, 2017 Lee
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Impossible Pie

Stephen Connell, United States.
This recipe is Amish in origin and I must say, it is delicious, beyond all expectations. All I can say is this is hands down a perfect, quick to throw together pie. I will certainly be making this often.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups milk
  • 1 cup shredded coconut
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 7 tablespoons butter, softened, just under 1/2 cup
  • 3/4 cup sugar
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a pie dish with butter then flour it.
  • The flour, sugar, and coconut measured out, the nutmeg is ready for later.
  • Liquid ingredients measured out, the milk, eggs, vanilla, and butter. Mix in the dry ingredients.
  • Pour the batter into the pie dish and sprinkle the nutmeg onto the pie and the bit of reserved coconut.
  • Bake for 45 minutes or until nicely golden brown on top. Remove from oven and let it cool completely, then refrigerate until cold. When the pie comes out of the oven it should be well above the edge of the dish, this is normal.
  • When the dish cools, the center will sink in leaving a raised area around the edge of the dish, this is normal.
  • Serve and enjoy.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS