Archive for the ‘* Best Value $1 or Less per Serving’ Category
6 Layer Slow Cooker Casserole
This is a really good tasting casserole. Does involve the use of the stop top for a few minutes as well. The use of a mandolin for slice is recommended. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
- Mandoline
Ingredients
- 500 grams ground beef, or ground pork, (1 lb )
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 1 cup onion, sliced and rings seperated
- 1 cup celery, sliced
- 2 cups carrots, sliced
- 2 cups potatoes, sliced
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
Instructions
- In a skillet, brown the ground beef and add in the salt, pepper, and onion powder, drain well. I used ground pork.
- Add the browned meat to the slow cooker and spread into a layer. Then the onion in a layer, the celery on top, then the carrots, then the potatoes as the photos show.
- Onions.
- Celery.
- Carrots, I used a mandolin to slice these.
- Potatoes, I used a mandolin for these as well.
- Soup. I made the shortcut for the soup, very easy and low cost.
- Cover and cook on Low setting for 5 hours.
- Serve.
Notes
Figure about 100 Baht/500 grams of ground beef. For 6 servings, this is about 50 cents per serving.
Shortcut: Condensed Cream of Celery Soup.
Broccoli Rice Casserole
Sounds really good, on my to cook list.
Ingredients
- 6 cups fresh broccoli, cut into bite size pieces, including the stems
- 2 cups cooked white rice
For the Sauce
- 3 tablespoons butter
- 1 small onion
- 3 tablespoons all purpose flour
- 2 cups milk, cold
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 3 tablespoons Cream cheese, softened
- 2 cups Cheddar cheese, shredded, divided
- salt, to taste
Instructions
- Preheat your oven to 180 C. Get out a 2 quart baking dish and lightly grease with butter.
- In a large non stick pan, melt the butter and cook onion on medium low heat until softened and translucent, then whisk in the in the flour, garlic powder, and pepper. Cook an additional 2 minutes. While whisking, gradually pour in the cold milk. Continue whisking over medium heat until thick and bubbly then remove from the heat and add stir in the mustard powder, paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted, taste and adjust with salt if desired.
- Cook broccoli in a pot of boiling water for about 2-3 minutes, does not need to be cooked through 100% as it will cook more in the oven. Drain broccoli, then stir together the rice, broccoli, and cheese sauce and pour into the prepared casserole dish, top with the rest of the cheese and bake for 30-35 or until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes, serve.
Notes
The Cheddar cheese would run about 180 Baht for a 250 gram block, go with that. This is about a 67 cent meal.
For variants, try broccoli and cauliflower together, or just cauliflower. Add cooked cubed ham or chicken to make it a main dish vice a side dish.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Mozzarella, Basil, and Tomato Sandwich
I like a good sandwich and this sounds really good! This recipe is written using a broiler or oven with a top coil.
Ingredients
- 3-4 slices tomato
- 1 teaspoon fresh basil, chopped
- 1 1/2 teaspoons olive oil
- 2 tablespoons Mozzarella Cheese, shredded
- mayo
- 2 slices bread, white, wheat, full grain, artisan, sourdough, up to you
- salt and pepper, to taste
Instructions
- Preheat your oven or broiler to 250 C.
- Put two slices of bread on the cooky sheet, spread mayo on both slices, on one slice, place tomato slices evenly, then the basil, then the cheese, dribble about 1/2 teaspoon of olive oil on the tomato slice, add a pinch of salt and pepper. Leave the other slice on the side and put in the oven or broiler for 30 seconds or so to melt the cheese. Then add the plain side to the tomato side and drizzle another 1.2 teaspoon of olive oil over that, back in the oven or broiler for about a minute until the top slice is toasted, remove from the oven or broiler, flip sandwich, drizzle the rest of the olive oil and cook again for about 1 minute. Serve.
Notes
Low cost.
Adapted from an internet recipe.
Perfect Grits
This sounds good as a side with a hearty breakfast. I look forward to making this. I will have to locate white corn meal now.
Ingredients
- 1 cup white corn meal
- 4 cups milk
- 3 tablespoons butter, divided
- 1/2 cup Parmesan cheese, grated, optional
Instructions
- In a large pot, bring the milk to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
- Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
- Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese (optional) and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter. Serve as a side at breakfast.
Notes
Very low cost, I buy yellow corn meal for 100 Baht/500 grams, and I am suspecting white corn meal will be about the same price as yellow corn meal.
You can use yellow corn meal to make Polenta.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Perfect Polenta
This sounds good as a side or to have some sausage or meaty stew put over the top. I look forward to making this. In the United states, polenta would be the cooked corn meal, in Australia (where the corn meal I get is from), polenta is the name of the dish as well as the name for corn meal. So in a store, look for polenta not corn meal.
Ingredients
- 1 cup yellow corn meal
- 4 cups chicken stock, fresh or from powder, OR you can use just water
- 3 tablespoons butter, divided
- 1/2 cup Parmesan cheese, grated, plus 1 tablespoon for garnish
Instructions
- In a large pot, bring the stock or water to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
- Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
- Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter and a tablespoon of grated Parmesan cheese. Serve as a side or a base for a stew or sausage based dish.
Notes
Very low cost, I buy yellow corn meal for 100 Baht/500 grams.
You can use white corn meal to make Grits.
Adapted from an internet recipe.
From a good friend, make as listed then pour into a baking dish and bake until the polenta is set firm. Once firm, it can be cut into slabs and fried then ladle stew over for a great meal. Glenn Unflat.
Thailand.
Thailand.
Spicy Papaya Salad (Som Tam)
There is as many ways to make Som Tam as there is shades of white paint. This is a base recipe only but should get you in the ballpark of what Som Tam is and how it is made. My mother in law makes Som Tam her way, my wife makes it her way, and my daughter can make it her way, all three will be slightly different, and none of them share their secrets.
Ingredients
- 2 cups green papaya, shredded
- 1 plum tomato, chopped
- 1 tablespoon lime juice, use real lime juice from a lime
- 1 1/2 tablespoon fish sauce
- 2 1/2 tablespoons palm sugar
- 15 Bird's Eye Chilis, this is really up to you, go with 2-3 for less spicy
- 2-3 cloves garlic, smashed and minced
- 2 tablespoons roasted peanuts
- 3 tablespoons dried shrimp
- 2-3 small freshwater crabs, optional
Instructions
- Peel the papaya, cut in half, remove seeds, and shred. Set aside.
- Chop the garlic, and chilies, add to a mortar and pound well. Then add the dried shrimp and pound until soft, then add the roasted peanuts and gently pound. Add chopped tomatoes and gently crush those then use a spoon to mix everything together. Set aside.
- In a small bowl, mix together the lime juice, fish sauce and palm sugar. Add this to a large mixing bowl, then add the shredded papaya and the mixture from the mortar, and mix together. Spoon onto a plate and serve with sliced cucumber and sticky rice.
Notes
This is low cost and for rural areas, rarely bought prepared as nearly everyone grows papayas and chilies.
For the freshwater crabs, these are the small purple ones that are normally preserved in soy sauce or fish sauce, add these to the mortar and simple pound them to break the main shell slightly.
Basic recipe.
Smoked Sausage Corn Dogs
I really like the sound of this, I cannot find any good hotdogs here, but I have located smoked sausage, which are excellent. My next run to Makro I will be getting extra smoked sausage to try this out. The smoked sausage scraps would be ideal as well. This can be an appetizer or a main dish. I foresee myself doubling this recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams smoked sausage
- long wood skewers, as needed
- vegetable oil, for frying
- 3/4 cup all purpose flour, divided
- 1 1/2 cups corn meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/4 teaspoon ground red pepper
- 2 eggs
- 1 cup buttermilk, OR make from a shortcut
- 1/4 cup dill pickle juice
Instructions
- My experience with smoked sausage (spicy smoked sausage as it is labeled but not spicy) at Makro is 4 to 5 links which is 500 grams. I would simple cut each link in half, so you would have 8 pieces for 4 links or 10 pieces for 5 links. Once you have the sausage cut into pieces, cook on the stove top in a hot pan to warm them through, remove from the pan and insert the skewers or chopsticks in each one.
- Spread 1/4 cup of the flour in a dish and roll each sausage in the flour to lightly coat, then set aside.
- In a mixing bowl, mix the remaining flour (1/2 cup), corn meal, baking powder, baking soda, sugar, ground red pepper, eggs, buttermilk, and dill pickle juice until the batter is smooth.
- Heat the oil in a deep heavy skillet or a deep fryer to 190 C. Using a pan, you want the oil 1-3 inches deep. Deeper the oil you can cook each sausage at one time, shallow oil you just turn to keep cooking until the sausage is golden brown.
- Dip each skewered sausage into the batter and carefully insert into the hot oil and cook 1-2 minutes until golden brown, if the oil is shallow, just turn the sausage part way through to cook the whole thing to golden brown. Cool on a paper towel to drain excess oil, and serve with your favorite dip, like mustard, spicy mustard, or ketchup.
Notes
The sausage is about 100 Baht/500 grams. For 4 servings this is about 74 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Shortcut: Buttermilk.
Adapted from an internet recipe.
Whitefish in Tomato Sauce
This is excellent, served over pasta it is basically fish pasta, excellent flavor. I made this on 27 Nov 2016 and even my Thai wife gave this two thumbs up. The original recipe called for baking this, this is easily done in a skillet on the stove top and is how this is written now. Pangasius or any whitefish can be used. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 Pangasius fillets, cut into large pieces, about 750 grams of fillets
- 5 cloves garlic, smashed and minced
- 1 medium onion, diced
- 2 1/2 cups tomato sauce, OR make from a shortcut
- olive oil, as needed
- salt and black pepper, to taste
- paprika, to taste
- white pepper, to taste
- ground nutmeg, to taste
- all purpose flour, as needed
- fresh basil, chopped, for the sauce and for garnish
Instructions
- Add the fillet pieces to a large bowl, season to your liking with the salt, black pepper, white pepper, paprika, and nutmeg. Set aside.
- In a small pot, heat a splash of olive oil and add the onion and garlic and cook until translucent, then add the chopped tomatoes and tomato sauce and some fresh basil. Cook until the sauce to soften the tomatoes. Remove from heat and set aside.
- Take the fish pieces and roll them in some flour to coat them all, add these to a large skillet heated to medium low with a splash of olive oil and brown both sides until the fish is just cooked through. Fish was cooked in 3 batches.
- When the fish is done, reduce heat to a low simmer and pour in the tomato sauce and mix the fish pieces gently into the sauce, simmer to heat through. This is after all the fish had been returned to the pan and the sauce just pour over them.
- Garnish fresh chopped basil if desired and serve over pasta of your choice or with potatoes and butter on the side.
Notes
Pangasius fillets will cost about 112 Baht/kilo. For 4 servings, this is about 82 cents per serving.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
Whitefish Fillets with Garlic
Pangasius or any whitefish fillets can be used. Sounds really good. This is a starter recipe and the fillets are seasoned to your taste. On my to cook list.
Ingredients
- Pangasius fillets, amount is up to you
- 4-6 cloves garlic, smashed and minced, if a lot of fillets, use more garlic
- cayenne pepper, to taste
- salt, to taste
- olive oil, as needed
- butter, as needed
- fresh parsley, chopped, as needed
Instructions
- Cut each fillet in half, then rub the fillets with salt, cayenne pepper, and the garlic, place in a bowl and coat well with olive oil, place in the fridge for an hour.
- Heat a large pan on medium low heat with the oil from the fillets, when hot, add the fillets and pour in the remaining oil from the bowl. Cook for 3-5 minutes then flip the fillets and continue cooking until the fish is no longer translucent and cooked through, checked by easily flaking with a fork.
- Serve with a pat of butter on each piece and sprinkled with fresh parsley. A salad would make this a good meal.
Notes
I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
Fish Patties
This involves grinding fish, sounds odd I am sure, but this is a way to use fish with a lot of Y bones, fish that may otherwise be discarded. As long as the fish is filleted with skin off, there is no need to remove Y bones, just run through the medium grind plate on your grinder two times. I would NEVER recommend doing this Pangasius or Barramundi, but this does sound reasonable for Tilapia, Featherbacks (maybe), and some ocean fish.
Ingredients
- 1 kilo white fish fillets, ground with medium plate
For each kilo of fish, mix this in by hand
- 1 cup saltine crackers, crushed
- 1 teaspoon pepper
- 2 eggs, lightly beaten
- 1/2 teaspoon dried thyme
- 1 small onion, finely diced
Instructions
- Grind the fish fillets using the medium plate on your hand or electric grinder, for every 1 kilo of ground fish, add the ingredients listed and mix in by hand. Form into patties and pan fry in a large skillet, cast iron would be a good choice, with a combination of olive oil and butter. Serve with sides of your choice.
- Or you can pack this into a loaf pan or two, spread some ketchup on the top and bake at 180 C until the cooked through then serve slices as you would the patties.
- You can also make a large batch of this, form into patties and freeze for later use.
Notes
Adapted from an internet recipe.
