Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pasta with Sardines I
November 27, 2016 Lee
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Pasta with Sardines I

Sounds really good, but when I found this recipe it seemed a bit lacking in the sardines, 1 tin (that would be the 155 grams very small can with the pull top) for the servings listed, I am going to increase this to 2 tins. This is a light tomato sauce based sauce. This can be made with sardines in tomato sauce or sardines in olive oil. For sardines in oil, this is a money saver for you as I have a shortcut on the site to make your own sardines in oil, very easy, much much less than the cost of tinned sardines in oil. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry spaghetti, or Fettuccine (which would be my choice)
  • 2 tins sardines, see Step 1
  • 2 tablespoons olive oil, see Step 2 (omit if using sardines in olive oil)
  • 4 tablespoons tomato sauce, see Step 2 (omit if using sardines in tomato sauce)
  • 1 medium onion, diced
  • 3 cloves garlic, smashed and minced
  • 1 lemon, juiced
  • 1 pinch red pepper flakes
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • For the sardines, you have a couple of options here, you can use canned sardines in either tomato sauce (155 gram tins) or olive oil (120 gram tins), or you can use homemade sardines in olive oil (for homemade I would start with 1 1/2 cups of sardines). Homemade is the preferred method, no packaging to worry about, and you have a product you made.
  • If using sardines in tomato sauce, you will use the sauce in the tins and you can omit that ingredient. If using sardines in olive oil, drain the oil into a cup and you will use 2 tablespoons of that and you will then need to add 4 tablespoons of tomato sauce.
  • Bring a pot of water to a boil then add the pasta and cook until just tender.
  • While the water for the pasta is heating, heat 2 tablespoons of olive oil in a large non stick skillet on medium heat and add the onion and cook until soft, then add the sardines including the tomato sauce they came in, or if packed in oil and drained then you will need to add 4 tablespoons of tomato sauce (feel free to chop them up with the spatula if you like). Once the sardines are heated through, reduce heat to very low and let simmer until the pasta is ready.
  • When the pasta is cooked, drain that well and add to the skillet with the sauce and sardines, stir, cover and remove from heat and let the flavors blend for a few minutes. Squeeze the lemon juice over the pasta and serve. Top servings with red pepper flakes and Parmesan cheese.

Notes

This is low cost. Sardines in tomato sauce is cheap, from 12 to 32 Baht per 155 gram tin. Not all sardines are the same with taste, the very cheap ones are not that good. For 32 Baht/tin think Ayam brand, very good. For 15 Baht/tin, the next best in flavor is Three Lady Cooks brand. These are the only brands I buy.
For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price to probably 20 Baht/tin.
Figuring two tins with tomato sauce at 32 Baht each (64 Baht total), for 4 servings this is about 47 cents per serving. Figuring two tins with olive oil at 59 Baht each (118 Baht total), for 4 servings this is about 87 cents per serving.
Shortcut: Sardines in Olive Oil.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Slow Cooker Honey Garlic Chicken
November 26, 2016 Lee
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Slow Cooker Honey Garlic Chicken

Sounds really good, thick sauce, perfect for rice or noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1/2 cup soy sauce, low sodium if you can find
  • 1/3 cup honey
  • 1/3 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, smashed and minced
  • 1 small onion, finely diced
  • 2 tablespoons corn starch

Instructions
 

  • Put the chicken in your slow cooker. In a bowl, mix together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, onion, and chili flakes. Pour this over the chicken, cover and cook on Low setting for 4-5 hours.
  • Remove the chicken from the slow cooker, use a slotted spoon as it will be fall apart tender. Shred and set aside.
  • Mix together 3 tablespoons of water and the corn starch in a small bowl. Pour the liquid from the slow cooker into a saucepan and bring to a boil, while stirring, slowly pour in the corn starch mixture and stir until thickened. Pour over the chicken and mix with the sauce, serve with rice or pasta.

Notes

The chicken will cost about 61 Baht/kilo. For 6 servings, this is about 30 cents per serving, excellent value.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Shanghai Style Braised Pork Belly
November 25, 2016 Lee
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Shanghai Style Braised Pork Belly

Sounds tasty indeed! On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 500 grams pork belly, cut into 3/4 inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar, or rock sugar of you can find that
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 cup water
  • spring onion, chopped, white and green parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
  • Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
  • Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
  • When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.

Notes

The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: CHINESE,PORK
Oyakodon
November 25, 2016 Lee
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Oyakodon

This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 1 1/2 cups water
  • 3 chicken thighs, deboned and cut into small pieces
  • 4 eggs, slightly beaten
  • 1/2 onion, sliced
  • 4 tablespoons Bonito Flavored Soup Base, (this could be a challenge to find)
  • 4 tablespoons Honteri Mirin, (this could be a challenge to find)
  • 3 tablespoons light soy sauce, adjust to your taste
  • 1 1/2 teaspoons sugar
  • 2 spring onions, chopped, green and white parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring water to a boil in non stick skillet, then add the soup base, mirin, sugar, soy sauce, and onions and cook for 3-5 minutes. Then add the chicken and simmer until the chicken is cooked. Once the chicken is just about cooked through, pour the beaten eggs into the skillet around in the liquid. Cover with a lid and simmer for 2-3 minutes. Done, no wasn't that easy?
  • Place cooked rice into large soup bowls and ladle the chicken and egg mixture over the top, sprinkle with some chopped spring onion, serve.

Notes

Low cost, easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: JAPANESE,CHICKEN & TURKEY
Upside Down Spiced Apple Cake
November 25, 2016 Lee
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Upside Down Spiced Apple Cake

Sounds like wonderful change and delicious. On my to cook list. This a really low cost dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup cashews, chopped
  • 2 Granny Smith apples, peeled, quartered, cored, and cut in into slices
  • 1/4 cup brown sugar, packed, divided
  • 4 eggs
  • 1 cup salted butter, this is 1 standard block of butter 227 grams
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 180 C.
  • Grease the bottom and sides of a baking dish, 11x7 will work perfect. Place the cashews in the bottom of the baking dish, spread into an even layer and sprinkle two tablespoons of brown sugar on top. Place the dish in the oven and let them bake for 10 minutes.
  • While the cashews are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla extract, cinnamon, and nutmeg. Peel and cut your apples into slices and set aside.
  • Remove the cashews from the oven and place the sliced apples over the top, trying your best to create an even layer of apple slices. Sprinkle the two leftover tablespoons of brown sugar over the apples and pour the batter over the top. Place into the oven for 35 minutes, or until the cake is springy to the touch.
  • Let cool for 30 minutes then use a butter knife to loosen the edges of the cake then carefully flip the cake over on to a large plate (lay a large plate upside down on the baking dish, hold onto both and flip over setting the plate on the counter, then gently lift the baking dish up). Serve with ice cream or whipped cream.

Notes

Low cost, well under $1 per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Teriyaki Chicken I
November 25, 2016 Lee
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Teriyaki Chicken I

Sounds really good, minimum prep time makes this really easy. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilo chicken breasts, boneless and skinless, cut into 1 inch cubes
  • 3/4 cup soy sauce, low sodium if you can find
  • 3/4 cup brown sugar, packed
  • 1/3 cup rice vinegar
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon ground ginger
  • 4 teaspoons corn starch
  • 1/4 cup warm water
  • 1/4 cup spring onions, chopped

Instructions
 

  • Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
  • When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
  • Serve with rice, garnish with spring onions.

Notes

Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Slow Cooker Pork & Noodles I
November 24, 2016 Lee
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Slow Cooker Pork & Noodles I

This sounds really good and I had to write a soup shortcut for this as well, as the soup stated is not available in my location. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams pork tenderloin
  • 1/4 cup all purpose flour
  • 2 cans condensed French onion soup, OR make from a shortcut
  • 2 tablespoons Worcherstershire sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups dry egg noodles, or use Fettuccine pasta
  • 1 cup water
  • salt and pepper, to taste

Instructions
 

  • Place flour on shallow plate and roll pork tenderloin in it. Place in your slow cooker, and add soup, Worcestershire sauce, and garlic powder. Cover and cook on Low setting for 5 hours or until tender enough to shred with two forks.
  • Melt butter and remove from heat, stir in the flour to create smooth paste. Carefully remove pork from the slow cooker as it will be tender then whisk in flour/butter mixture. Shred the pork using 2 forks and return to slow cooker. Add the egg noodles or pasta and the water and stir in, cover and cook for about 30 minutes or until the pasta is tender. Don't overcook the pasta. Season with salt and pepper to taste and serve.

Notes

Pork tenderloin will run about 144 Baht per kilo, for 750 grams this is about 108 Baht. For 6 servings, this is about 53 cents per serving.
Shortcut: Condensed French Onion Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pork - Slow Cooker
Garlic Butter Chicken & Pasta
November 22, 2016 Lee
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Garlic Butter Chicken & Pasta

Sounds really good, and a slow cooker recipe at that, bonus. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken thighs, boneless and skinless, or use breasts
  • 8 cloves garlic, smashed and minced
  • 3 cups carrots, sliced
  • 1/2 cup onion, diced
  • 1/2 cup butter, this 1/2 of a standard block
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red chili flakes, optional
  • 1 cup frozen peas
  • 500 grams dry pasta, any bite size pasta will work here
  • 1/4 cup fresh parsley, chopped
  • Parmesan cheese, as needed, to serve

Instructions
 

  • Place everything in your slow cooker except the pasta, peas, parsley, and cheese. Cook on Low setting for 6-8 hours or until the chicken is tender and cooked through.
  • Cook the pasta in a pot of boiling water until just done, drain, then add to the slow cooker when the chicken is tender, also adding the peas and parsley and stir to combine. Cook for another 10-15 minutes until the peas are heated through. Serve with Parmesan on the side to sprinkle on the top.

Notes

Chicken thighs will run about 75 Baht/kilo, but you will have to remove the skin and bone yourself (takes just seconds), using that figure, for 6 servings this is about 37 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Caprese Chicken
November 22, 2016 Lee
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Caprese Chicken

Sounds really good, chicken, tomatoes, and Mozzarella cheese cooked in balsamic vinegar. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, smashed and minced
  • 2 cups cherry tomatoes, cut in half
  • 2 tablespoons fresh basil, chopped
  • Mozzarella Cheese, thinly sliced to cover each piece of chicken

Instructions
 

  • In a large non stick skillet over medium heat, add the oil. While that is heating season the chicken on both sides with salt and pepper and cook the chicken until golden brown and cooked through, about 7 minutes per side, then transfer to a plate.
  • Same skillet, add the vinegar and garlic, cook for a minute or two then add the tomatoes and season with salt if desired, reduce heat to a simmer and cook for 5 to 7 minutes until the tomatoes are soft, then stir in the basil. Return the chicken to the skillet and settle each piece in around the tomatoes. Top each piece with thinly sliced cheese and cover with a lid to melt the cheese. Serve with tomatoes spooned over the chicken.

Notes

Minimal costs overall. The chicken will run about 61 Baht per kilo. For 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tuscany Soup
November 20, 2016 Lee
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Tuscany Soup

When I found this recipe it was called Zuppa Toscana, and since I am not teaching Italian on this site, lets just stick to English, Tuscany Soup. This does sound really good. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Italian sausage, OR make from a shortcut
  • 1 onion, diced
  • 3-4 potatoes, cubed into about 1 inch pieces, skin on or off is up to you
  • 2 cloves garlic, smashed and minced
  • 4 cups chicken stock, fresh or from powder
  • 1-2 cups spinach, frozen is fine, thawed and drained well
  • 1 cup heavy cream, OR make from a shortcut
  • 2 tablespoons all purpose flour
  • salt and pepper, to taste

Instructions
 

  • In a large non stick skillet, heat a splash of olive oil, then add the garlic and sausage and cook to brown, drain the fat and add the meat to the slow cooker when browned.
  • On top of the meat, add the potatoes and onion, pour in the chicken stock, add additional water to make sure the potatoes are covered with liquid. Cook on Low setting for 5-6 hours or High setting for 3-4 hours, or until potatoes are soft.
  • Once potatoes are soft, whisk together the flour and heavy cream in a bowl until well mixed, stir this into the slow cooker along with the spinach. Cover and cook on high for about 30 minutes and the soup should thicken slightly. Serve.

Notes

I have never seen bulk Italian sausage here as I have always made my own, takes just minutes, so I will figure the sausage at the cost of minced pork (keep in mind, if you grind yourself, it costs even less), cost for minced pork is about 65 Baht/500 grams. For 6 servings this is about 32 cents per serving.
Shortcuts: Italian Sausage, Heavy Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker