Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fish Patties
November 12, 2016 Lee
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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.
Print Recipe
Course Lunch, Main Dish
Cuisine American
Servings 0

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.
* Best Value $1 or Less per Serving
Fabulous Fish II
November 12, 2016 Lee
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Fabulous Fish II

Now I cannot vouch for the 'fabulous' part of the recipe name until I make this but it does sound very good. This is a separate recipe due to the major change in spice used. Pangasius is listed here, which are boneless and skinless fillets but any white fish will work.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • butter, as needed
  • soy sauce, as needed
  • garlic powder, to taste
  • dried rosemary, to taste
  • 3-4 plum tomatoes, chopped

Instructions
 

  • In a large pan, cast iron would be ideal, heat a generous amount of butter on low heat. Season the fillets on both sides with garlic powder and rosemary to your taste, then add to the pan, cook for a few minutes, then flip and add the soy sauce (about 3-4 tablespoons) and the tomatoes, cover and simmer for a few minutes until the fish flakes easily. Serve with a mixed vegetable on the side or even some easy mac & cheese.

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.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fabulous Fish I
November 12, 2016 Lee
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Fabulous Fish I

Now I cannot vouch for the 'fabulous' part of the recipe name until I make this but it does sound very good. Pangasius is listed here, which are boneless and skinless fillets but any white fish will work.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • olive oil, as needed
  • butter, as needed
  • soy sauce, as needed
  • black pepper, to taste
  • cayenne pepper, to taste
  • 3-4 plum tomatoes, chopped

Instructions
 

  • In a large pan, cast iron would be ideal, heat a generous amount of butter and olive oil on low heat. Season the fillets on both sides with pepper and cayenne pepper to your taste, then add to the pan, cook for a few minutes, then flip and add the soy sauce (about 3-4 tablespoons) and the tomatoes, cover and simmer for a few minutes until the fish flakes easily. Serve with a mixed vegetable on the side or even some easy mac & cheese.

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.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Bacon Wrapped Pulled Pork Pineapple
November 11, 2016 Lee
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Bacon Wrapped Pulled Pork Pineapple

Just as the name states, this is a pineapple, filled with pulled pork and BBQ sauce, wrapped in bacon, and grilled. No quantities are given except you do need one whole pineapple to start with. You can make this with shredded chicken and BBQ sauce as well. I list this in the Leftover section as well since there is no need to make pulled pork just for this, a pineapple is not that big, but also consider friends and family, you may want to start with 2 pineapples. Photo courtesy of Ed Crean. Links to the shortcuts are listed in the Recipe Notes section.
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Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1 pineapple
  • BBQ pulled pork, OR BBQ pulled chicken, cooked, so plan ahead
  • BBQ sauce, OR make from a shortcut
  • bacon, as needed to wrap the pineapple

Instructions
 

  • Light your grill, think charcoal and get an even bed of coals going. Move the coals or lift the grate to prevent burning the bacon, no need to cook the bacon like in a frying pan.
  • Cut the top off the pineapple, peel then slice in half lengthwise. Remove the core. With the pineapple sides lying on their sides, fill one piece, heaping with either pulled pork and BBQ sauce or pulled chicken and BBQ sauce, place the other pineapple piece on top and secure the two together with skewers or kitchen twine, then wrap with bacon, amount is up to you.
  • Place this on your heated grill and cover, turn the pineapple occasionally to cook all the bacon but do not burn it. When the bacon is done, set the pineapple on a platter and slice and let people dig in. Serve with your favorite BBQ sides such as corn on the cob, potato salad, etc.

Notes

No pricing for this but I will list this is low cost since you would likely use leftovers to make this.
Shortcuts: BBQ Sauce, Pulled Pork, Pulled Chicken.
Recipe inspired courtesy of good friend, Walt Chesman.
United States.
Photo courtesy of Ed Crean.
United States.

* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER,LEFTOVERS
Easy Chicken Pot Pie
November 9, 2016 Lee
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Easy Chicken Pot Pie

Since I was a little kid, pot pies were regular items at dinner time, they were cheap, mass produced, and available in every store. So to get away from the mass produce pot pies, I have several pot pies listed, one is even cooked in a slow cooker. This is another variant of a baked pot pie, with no pie crust needed. This one states chicken but turkey would be really good too, think leftovers for the meat. I look forward to testing this out for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups chicken, breast or thighs, cooked and chopped, or even turkey
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 cup frozen peas and carrots
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup chicken stock, fresh or from powder
  • 1/2 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 cup butter, melted, this is 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C and get out a 9 in pie dish, glass would be perfect, and lightly butter that.
  • Heat a non stick pan with the 1 tablespoon of butter and cook the onion for 5 minutes over medium heat, then add in frozen peas and carrots, chicken, soup, chicken broth, Lawry's seasoned salt, and the black pepper. Mix well then pour into your prepared pie pan. Stir together the Bisquick mix and milk and pour over the casserole. Drizzle the melted butter over the top and bake for 30-35 minutes. Serve.

Notes

If you use leftover chicken or turkey, and make the shortcuts, this is truly a low cost dish to prepare. Using chicken breasts bought specifically for this go with 3-4 breasts or go with thighs, or a little of each for both dark and white meat in the pie. One kilo of breasts is about 60 Baht, I will use that figure. Everything else is minimal or on hand. For 6 servings, this is about 30 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Lawry's Seasoned Salt, Bisquick Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Slow Cooker Orange Chicken II
November 8, 2016 Lee
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Slow Cooker Orange Chicken II

This sounds really good, and very few ingredients needed. Link to the shortcut is listed in the Recipe Notes section.
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
  

  • 750 grams chicken breasts, boneless and skinless, cut into 1 inch pieces
  • 1/2 cup BBQ sauce, OR make from a shortcut on this site
  • 1/2 cup orange marmalade
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce

Instructions
 

  • Add everything to your slow cooker and mix to coat the chicken, turn on to Low setting for 4 hours. Serve with rice or pasta and a vegetable on the side for a nice and filling meal.

Notes

Chicken breasts will run about 60 Baht/kilo, using that figure (and everything else is minimal), for 6 servings, this is about 30 cents per serving.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Sourdough Pancakes
November 8, 2016 Lee
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Sourdough Pancakes

Adapted from an internet recipe.
I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 cups sourdough starter, room temperature, read Step 1, Shortcut
  • 2 tablespoons sugar
  • 1 egg, you can use 2 for additional protein
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon luke warm water

Instructions
 

  • Remove the starter from the fridge and let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 2 cups of starter, feed the starter with 2 cups of water and 2 cups of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  • In a large bowl, mix together the starter, sugar, egg, olive oil, and salt. Set aside.
  • In a small bowl, mix the 1 tablespoon of water and the 1 teaspoon of baking soda, set aside until ready to make your pancakes.
  • Now when you have a griddle or heavy pan heating up, gently fold in the baking soda mixture into the sourdough mixture, do not beat it, just fold it in. Pour the batter, a soup ladle or measuring cup works great, about ¼ to ½ cup of batter at a time. When bubbles appear on the top and the bottom is golden brown, flip, this only takes 1-2 minutes per side.
  • Serve with your favorite topping, such as butter, syrup, jam, etc.

Notes

Shortcut: Sourdough Starter.
* Best Value $1 or Less per Serving,Bread & Pastry - Sourdough
Cilantro Lime Chicken I
November 7, 2016 Lee
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Cilantro Lime Chicken I

Lime and cilantro with chicken sounds very good! This I will be trying soon.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken thighs, bone in and skin on
  • 1/4 cup cilantro, chopped
  • 2 limes, juice from 2 limes
  • pinch red pepper flakes
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon cumin
  • olive oil, as needed
  • cooked rice, for serving
  • chicken stock, as needed

Instructions
 

  • Make the marinade by whisking together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
  • Pour olive oil into a large skillet, cast iron would be perfect, to just cover the bottom of the pan. Heat over medium high heat. Season each side of marinated chicken with salt and pepper. Add chicken skin side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken over, reduce heat to a low simmer and cover the pan. Cook for another 20 minutes or so, moving the chicken around once in a while to prevent sticking, add chicken stock as needed, until cooked through and juices run clear.
  • Serve over rice along with the drippings from the pan.

Notes

Chicken thighs run about 75 Baht/kilo, quarters run about 71 Baht/kilo. Quarters will give you the largest thighs and it takes just seconds to separate the thigh from the leg. I will go with just 75 Baht (on the high side for 4 thighs), everything else is minimal. For 4 servings, this would be about 55 cents per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Viennese Beef Goulash
November 6, 2016 Lee
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Viennese Beef Goulash

This, sounds really good! Austrian Goulash is different than Hungarian style but still shares the paprika ingredient and is served over pasta or potatoes. This recipe screams of using a slow cooker for the simmering, which is what I will do when I make this so I will modify this recipe slighly. One ingredient may only be available in the larger cities, cornichons.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine European
Servings 6 servings

Ingredients
  

  • 10 tablespoons olive oil
  • 5 1/2 cups onion, diced
  • 1/2 cup garlic, smashed and minced, about 1/2 head of garlic
  • 1 kilo beef stew meat, cut into 1 to 1 1/2 inch pieces
  • 1/2 cup cornichons, finely chopped
  • 1/2 lemon, zest only
  • 1 teaspoon caraway seeds
  • 4 tablespoons paprika
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar, OR equal 2 tablespoons of balsamic vinegar, OR 1 1/2 tablespoons of apple cider vinegar
  • 2 1/2 cups beef stock, fresh or make from powder
  • 2 bay leaves
  • salt and pepper, to taste

Instructions
 

  • Heat 5 tablespoons of olive oil in a medium pot and cook onion and garlic on medium heat until golden brown, stirring occasionally to ensure garlic does not burn. After it is cooked, place in your slow cooker.
  • Add the remaining olive oil to the same pot and brown the beef well in batches, as it browns, add to the slow cooker. Once all the beef is added to the slow cooker, add the rest of the ingredients to the slow cooker. Mix well and cook on High setting for 3 hours. Check for tenderness of the beef at the 3 hour mark, continue cooking if not tender. If mixture is too thick, add a bit of beef stock and stir that in.
  • Season with additional salt and pepper to suit your taste. Remove the bay leaves before serving. Serve over pasta or mashed potatoes.

Notes

For the beef, I will go with 200 Baht/kilo. For 6 servings this is about 98 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
French Baguettes
November 6, 2016 Lee
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French Baguettes

This is a basic recipe that you may need to experiment with to get the right consistency with the flour you have available. And I am really winging this with the type of flour. This takes a lot of time to make. Metric and Imperial measurements are given, the metric is more accurate if you have that measuring capability. This recipe ranks right up there are expert level!
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Prep Time 2 days 2 hours
Cook Time 25 minutes
Total Time 2 days 2 hours 25 minutes
Course Side
Cuisine European
Servings 2 baguettes

Ingredients
  

  • 2.83 cups bread flour, 360 grams
  • 1 cup luke warm water, 240 ml
  • 1/8 teaspoon instant yeast, .65 g
  • 1 1/2 teaspoon salt, 7 g
  • 1/2 teaspoon sugar, 2 g

Instructions
 

  • Mix the water, yeast, salt and sugar together until dissolved. Add the flour to a large mixing bowl and make a well in the center and pour in the water mixture. Mix to form a smooth dough. The dough should be kneaded until it does not stick to the bowl any longer (alternatively have a mixer or kitchen machine do it. First slow then a bit faster.) Once you have a smooth dough, you are going to let this rest for 1 hour but you will fold it over on itself every 20 minutes.
  • Now take the take the dough and transfer to the fridge to rest for 48 hours, put the dough in a bowl that is covered. After it has rested, take it out of the fridge and divide it into 2 or 3 pieces. On a lightly floured surface, fold each piece over on itself 2-3 times, to make a cylinder, place each roll seam side up on a towel and cover with the towel for 15 minutes.
  • Now take each roll and on a lightly floured surface, roll with your hands to make the roll longer, about 3 times longer than what it started out as, place each long roll on a towel. Cover these with the towel and let rest for 30 minutes.
  • Place a oven proof small pot filled with water in the bottom center of your oven. Now preheat your oven to 250 C. Once it is heated, place the long rolls on a baking sheet seam side up and put into the oven (you can also use a razor and make 2 or 3 light cuts along the top of each roll at an angle), then reduce the temp to 230 C. They will be done in about 25 minutes and should be golden brown.

Notes

Bread flour is available in Tops, Tesco, etc. Some shops will have better quality flours. Once you make this and it comes out good for you, stick with that type of flour when making again. Easliy low cost.
Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,BREAD & PASTRY