Archive for the ‘* Best Value $1 or Less per Serving’ Category
Grilled Tilapia
Tilapia is a very common freshwater food fish, it grows rapidly, lots of meat, and only a backbone and rib bones, no Y bones in the meat. This is inexpensive, we normally grill 1 fish per 2 people and have a side of just raw cut cabbage, cucumbers and spring onions and fresh cooked rice. We have made this at the house many many times. This recipe is for 1 whole fish for 2 people, more people, just add more fish, if you are a big fish eater, grill two for 2 people.
Equipment
- Grill, Charcoal or Gas
Ingredients
- 1 fish large tilapia, whole
- lemon grass, fresh, several 3 inch pieces, smashed, see Step 2
- ginger, fresh, and 1 inch piece, sliced thin, see Step 2
- Kafir lime leaves, fresh, tear into several pieces, see Step 2
- salt, lot of salt, like a bag of salt, see Step 3
Instructions
- First thing you need to do is clean the fish, NO NEED to scale the fish, the salt will take care of that, just make a slit on the belly of the fish, or side, and remove entrails and wash out with clean water, remove the gills if leaving head on, if you wish to remove the head, no problem, do that now.
- For the lemon grass, lime leaves, and ginger; if you buy the fish from an open fresh market, many times these will be included with the price of the fish, they are tied together and simply added to the bag with your fish. If you are buying the fish in say, Tesco, then you need these items on hand.
- Stuff the cavity with the lemon grass, lime leaves, and ginger. Place in a large bowl.
- Now for the salt, regular table salt is fine, if you can locate sea salt, that is fine, the salt is not for a flavoring of the meat, it is to remove the skin, salt is cheap, let the salt do the work, hence the reason not to scale the fish.
- With the bag of salt, generously pour that over the fish in the bowl, you want to cover the fish in salt, spread it around with your hands as well, turn the fish over and repeat on the other side, you cannot have too much, you want the fish to be white.
- With a hot grill, place the fish on the grill and cook about 8-10 minutes or so, then flip the fish over and cook the other side. It will get charred, that is the salt charring.
- Take fish off from grill and place on a plate, at the table, using 2 forks, simply peel off the skin off and enjoy.
Notes
Tilapia runs about 60 Baht per fish, this is Blue Nile Tilapi. This would be $1 per meal per person for 1 fish, if you like fish and eat a whole one, then $2 per person, either way, a very economical meal.
A note about the lemon grass, use several short pieces or one long, piece, either way smash it up good to let the flavor come out, if using a long piece, as in the photos, tie in a over hand knot after smashing.
Chicken Parmesan Meatballs
I make these little meatballs whenever we have guests – mostly when we get together to watch sport or when we’re having a games evening. I serve them with a dipping sauce, try chili garlic sauce (Sriracha sauce). No pricing or measurements are given, how many you make is up to you for the people you have over. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- minced chicken
- 1 onion, diced, if making a lot, use another onion as well
- Parmesan cheese, lots (recommended by Lee), grated
- dry bread crumbs, OR make from a shortcut listed on this site
- garlic, finely minced
- parsley, fresh or dried is up to you
- 1 egg, if making a lot, use another egg
- chili flakes, optional
- ketchup, OR make from a shortcut on this site
Instructions
- Preheat your oven to 230 C. Line a baking sheet with foil.
- Mix all ingredients in a large bowl. Form mixture into balls, size is up to you, and place each meatball on the baking sheet.
- Brush each meatball with ketchup OR chili garlic sauce. Bake for 15 minutes.
- Remove from the oven, top each meatball with more cheese and return to the oven for another 5 minutes. Enjoy.
Notes
The bulk of the cost is the minced chicken and the Parmesan cheese, you can make a little amount or a large amount, all up to what your intention is. Here is some suggestions:
South Africa.
- Serve as a snack during a sports game on TV, Sriracha chili garlic sauce, or a sweet and sour sauce would be great for dipping.
- Bake but do not add cheese in the last step, just bake for a few more minutes, add to an Alfredo sauce and spoon over pasta of your choice.
- Make a large batch and serve with buttered egg noodles and a vegetable.
South Africa.
Chicken a la King I
"I use this recipe x10 when I go out into the rural areas to feed the under-privileged. Sometimes I use frozen peas and corn as a substitute for the mushrooms, as they can be pricey at times and I obviously don’t use the sherry." These are the words from the author of this recipe. I think she is spot on and this would be hearty wholesome meal.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 100 grams button mushrooms, sliced, or Straw mushrooms, sliced in half lengthwise
- 500 grams chicken breasts, boneless and skinless, cubed
- 4 tablespoons Sherry, optional
- 1/4 cup whipping cream
- 3/4 cup chicken stock
- 1 cup frozen peas and corn, optional
- salt and pepper, to taste
Instructions
- Melt the butter in a large heavy-based pot over medium heat, saute the onion until just tender.
- Add the mushrooms and cook without coloring them. Once cooked, remove the mushrooms and onion with a slotted spoon and set aside.
- Add the chicken and red pepper to the pot and cook until the chicken is golden brown, straining off any excess liquid.
- Add the sherry and stock and simmer over a low heat until the chicken is cooked through.
- Add the onion and mushroom mixture and stir well, bringing it to the boil, Remove the pot from the heat and finish off by stirring in the cream and tasting for seasoning. Serve over rice or egg noodles.
Notes
Boneless skinless chicken breast will run about 87 Baht per kilo, bone in with skin on will run about 60 Baht per kilo. Get the bone in type and pull the skin off and filet out the bone. Major cost for the meal is the chicken at 30 Baht for 4 servings, add a side dish and this is well under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken, Tomato, and Pea Stew
This is a typical South African kind of stew – nothing fancy at all. It's very cheap to make and is quick and easy. I can't even remember if this is one of my own creations or where I got this recipe from, but it is really very easily adaptable. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 5-6 plum tomatoes, chopped
- 500 grams chicken, boneless and skinless breast or thighs, cubed
- 2 tablespoons ketchup, OR chili garlic suace
- 1 cup water
- 3 tablespoons stew powder, OR make from a shortcut
- 1 cup frozen peas, OR use peas in pods
Instructions
- Heat oil in a pot and fry the onion until soft.
- Add the chopped tomatoes and cook until soft and pasty.
- Add the chicken pieces and brown well on all sides then stir in the tomato sauce.
- Add the water and stew powder, stir well and bring to the boil, then reduce heat and allow to simmer for 30 minutes with the lid on, stirring occasionally.
- Add the peas, stir well and allow to simmer for a further 5 minutes. Serve with rice.
Notes
Chicken breasts, boneless and skinless will run about 87 Baht per kilo, (about 44 Baht for this recipe), boneless chicken legs/thighs will run about 67 Baht per kilo (about 34 Baht for this recipe), and chicken quarters run about 57 Baht per kilo (buy a kilo of quarters, cut the legs from the thighs, pull off the skin on the thighs and de-bone then cube, save the legs for another recipe, cost for this recipe would be 29 Baht), all other items are minimal cost. Cost is about about $1 for all 4 meals!
This would be another stew that would work well with Straw Mushrooms as well.
Shortcuts: Ketchup, Stew Seasoning.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Beef & Mushroom Stew
If you like meat and mushrooms, this recipe is for you! Easily done with pork or chicken as well, just use pork or chicken stock powder instead of beef stock powder. Serve with a vegetable and potato on the side, this would be a filling meal.
Ingredients
- 500 grams beef, OR pork or chicken, cubed
- 1 onion, cut into wedges
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 3 tablespoons flour
- salt and pepper, to taste
- 150 grams fresh mushrooms, whole, Tesco variety packi s a good choice
- 2 cups water
- 1 cube beef stock, OR 1 tablespoon stock powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil in a pot and fry the onion and garlic until soft.
- Dust the meat cubes in the flour, salt and pepper and add to the pot and lightly brown.
- Add the mushrooms and fry for 2 minutes.
- Add the water, stock cube, sage, and thyme and simmer on medium heat for 45 minutes, stirring often.
- Sprinkle the chopped parsley over just before serving.
Notes
Beef will run about 200 Baht per kilo, for this recipe, cost is about 100 Baht, all other items are minimal cost. For 6 meals, cost is about 50 cents per person.
If you like mushrooms, add as much as you want, this would be excellent with Straw Mushrooms.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken Broccoli Divan
This recipe can be adapted in so many ways. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups broccoli, florests and stems, bit size pieces, cooked
- 2 cups chicken, cubed, cooked
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1/3 cup milk
- 1/2 cup Cheddar cheese, grated (more if you like cheese!)
- 2 tablespoons dry bread crumbs, OR use the shortcut on this site
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 230 C.
- Boil or steam the broccoli and measure out 4 cups and add to a standard pie pan (23 cm/9 inch).
- Boil your chicken, thighs and legs would be nice in this dish, then de-bone them and cube, add to the pie pan and mix a bit with the broccoli. If you add some chicken bones you saved from another recipe, add those to the pot along with some celery and carrot and make stock while you cook the chicken for use in another recipe.
- Mix the soup and milk in a small bowl and pour mixture over the broccoli and chicken. Sprinkle the Cheddar cheese over the top.
- Mix the bread crumbs and melted butter in a small bowl, sprinkle that over the cheese.
- Bake for 20 minutes or until the mixture is hot and bubbling. Let cool for 10 minutes and serve. A green salad would work well with this.
Notes
Chicken quarters are about 57 Baht/kilo, buy a kilo and go with that. Broccoli I will mention as that is import item and is 55 Baht/kilo. For 4 servings this would be about 83 cents per serving, the cheese is minimal with 1/2 cup.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken & Vegetable Stew
Sounds really good, a must try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken thighs, boneless and skinless, cut into bite size pieces
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 3 tablespoons stew mix, OR make from a shortcut
- 2 potatoes, washed and cubed
- 2 cups frozen mixed vegetables
- 1 1/2 cups water
Instructions
- Heat oil in a pot and fry the onions and green pepper until soft.
- Add the chicken pieces and fry for about 5 minutes until well browned.
- Add the potatoes, frozen vegetables, and water to the pot. Bring to a boil, then turn down the heat and allow to simmer for 30 minutes with the lid on, stir occasionally.
- Add the stew mix and stir well, simmer for a further 5 minutes. Serve with rice.
Notes
Chicken is about 57 Baht/kilo for quarters (leg and thigh), thighs are about 59 Baht/kilo, and boneless leg and thigh meat is about 69 Baht/kilo. Buy a kilo of quarters and cut and de-bone the thighs yourself, then you have legs to use in another recipe. Well under $1 per meal per person.
Save the bones to make chicken stock.
Shortcut: Stew Seasoning.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Pinto Bean Soup
Great flavors and very nutritious, this is a hearty soup. I am going to make this, report to follow!
Ingredients
- 500 grams chicken, breast or thighs, skinless, boneless, cut into bite size pieces, (1 lb)
- 250 grams Pinto beans, dry beans, (1/2 lb)
- 4-6 plum tomatoes, roughly chopped
- 6 pieces fresh okra, sliced
- 1 head broccoli, large, roughly chopped, including stem
- 1 handful peppercorns
- 1-2 cups cooked rice, more or less depending on your preference
- white pepper powder, to taste
- sea salt, to taste
Instructions
- Soak the beans overnight, next day, rinse and add to a large pot and and water to cover by 1-2 inches, simmer until soft.
- Boil (or saute in a bit of olive oil) the chicken, on low heat in a separate pan until cooked through, do not over cook. Add to the cooked beans.
- Add the okra, peppercorns, tomatoes, and rice to the beans, add water as needed (or whey if you have it) and simmer for 20 minutes or so. Add the broccoli and simmer for another 10 minutes until broccoli is cooked through and soft. Add seasoning to taste and simmer until you are hungry.
- A salad or good thick bread with real butter would be great for a side dish.
Notes
Chicken would run 55 Baht at the most for 1/2 kilo, beans would be 25 Baht or less for 1/2 a bag. Everything else is low cost, this meal would be 80 Baht for chicken and beans, for 4 servings, this would be about 60 cents per meal per serving.
Provided courtesy of good friend, Dave Williams.
Thailand.
Thailand.
Honey Mustard Tenderloin
Simple and easy recipe and inexpensive as well. This one I am going to try soon and I will leave a comment on the results.
Ingredients
- 500 grams pork tenderloin
- 4 tablespoons honey
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon brown mustard
- 1 onion, sliced
- olive oil, as needed
Instructions
- Preheat the oven to 190 C, rub just a bit of olive oil on the inside of the baking dish, then line the bottom with the onion slices.
- Combine all ingredients but tenderloin; coat tenderloin well with sauce, and place on top of the onions in the baking dish.
- Roast in the oven at 190 C for 20-30 minutes, basting occasionally, until meat thermometer registers 65 C, followed by a 3-minute rest time. Slice thinly to serve. Mashed or boiled potatoes and a green vegetable would be perfect for this dish.
Notes
Pork tenderloin is about 160 Baht per kilo, or 2 pounds. This recipe would be 80 Baht for pork, which comes out to about 60 cents each for 4 people/servings.
Adapted from an internet recipe.
Beef & Red Pepper Kebabs
What has me interested in this is the marinade, Creamy Italian Salad Dressing, will try this soon. This is one of those recipes that is easily changed.
Ingredients
- 600 grams beef, OR pork, cut into bitesize cubes
- 2 red bell peppers, cut into square pieces
- 1/2 cup Creamy Italian Salad Dressing
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 8 bamboo skewers, soak in water 1 hour before grilling
- salt and pepper, to taste
Instructions
- Place beef cubes and red pepper in a bowl with salad dressing, sage, and rosemary and toss to coat. Thread the beef and pepper onto the skewers and pour over any leftover marinade, allow to marinate in the fridge for 1-2 hours.
- Remove from fridge and season with salt and black pepper to taste.
- Place on the BBQ over hot coals and cook until done, turning often. Serve with a green salad or a nice potato salad.
Notes
Beef in a rural area runs 150 to 200 Baht/kilo. Pork runs 130 to 160 Baht/kilo depending on the cut.
Using the 200 Baht/kilo figure, 600 grams of beef would be 120 Baht, or about $1 per meal per person. Add a potato salad or green salad, maybe some corn on the cob, and this is just over $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
