This combination makes my 11 Bean Soup Mix I, just weigh each type of DRY bean listed, place all in zip lock bag, label, and use as directed in the soup recipe listed in the Recipe Notes section. Each soup mix is 566 g / 20 oz / 1 lb 4 oz.
Weigh each bean type, place in a zip lock bag, label, use as directed to make bean soup.
Notes
I will determine costs and how many bags of soup beans I can make from packaged beans when I return to Thailand. For now I will say this is easily Low Cost per bag of beans.Used in Recipes Listed on this Site:
This is my first try at making a tailored bean soup combination based on the types and ratios of beans in a bag of Hurst's 15 Bean Soup. You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Links to the shortcuts are listed in the Recipe Notes section.
1candiced tomatoes, drained, (14.5 oz / 411 g can)
2tablespoonslemon juice
1tablespoonpork broth powder
Instructions
Rinse the beans, drain, and place in your slow cooker.
To the slow cooker, add the onion, garlic, chili powder, and sausage if using that.
Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
Just before serving, open and stir in the pork broth powder.
Serve with bread, biscuits, or even over rice. Enjoy.
Canned mackerel is basically the low income version of canned salmon, and it is a delicious, and lower cost alternative to salmon. In Thailand, mackerel will come in small cans in tomato sauce, and is comparable with sardines. In the US, I seen canned mackerel in large cans (15 oz / 425 g) like salmon, and no tomato juice, so I picked up a can as I wanted to try it out. I tried it on 15 Jan 2020, made this loaf, and I must say, it is good, even my Dad liked this. Link to the Shortcut is listed in the Recipe Notes section.
Mackerel is packed like salmon, skin on and bone in, these 3 pieces are from 1 can. The bones are soft and the skin mixes right in, so just use this as is. (I took this photo just to show what it looks like when it comes out of the can.)
Preheat your oven to 180° C (350° F). Grease a loaf pan with butter or olive oil.
Add the mackerel to a mixing bowl and break the pieces apart with a fork.
To the mixing bowl, add the remaining ingredients, and seasoning with pepper as desired.
Use a large spoon and mix together.
Pack mixture into the prepared loaf pan.
Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
Cool on a rack for 10 minutes to firm up, then turn onto a plate for serving. Mine fell apart when turning it out, that is ok, it happens.
Slice, serve with sides of your choice and enjoy. Chicken gravy goes surprisingly well with this.
Notes
Low cost.Shortcut:Bread Crumbs.Variants: 1. Use red bell pepper in place of green. 2. Add chopped hard boiled eggs. 3. Add sliced green olives. 4. Add a second can of mackerel. 5. Use crushed saltine crackers in place of bread crumbs.
Measure out the peanuts, raisins, and MM's. Set aside.
In a mixing bowl, add the flour, cocoa, baking soda, and salt and set that aside. In a large mixing bowl, add the butter, shortening, and brown sugar.
Now that many of the items are ready, go ahead and preheat your oven to 180 C (350 F). Line a baking sheet or two with parchment paper.
Mix the sugar, butter, shortening with an electric mixer at medium speed. Add the eggs and vanilla, beat until well blended.
Gradually add the flour mixture while mixing with the electric mixer on low speed. Swap out the mixer for a sturdy spoon to mix in the remaining flour until you get a nice dough and the flour is all mixed in.
Stir in the MM's, raisins, and peanuts.
Drop the dough by 1/4 cupfuls onto the prepared baking sheets, 3 inches apart. Flatten dough slightly with your fingertips. Bake 13-15 minutes or until almost set. (I just used heaping tablespoons, worked well.)
Remove from oven and cool on the sheet for 2 minutes.
Transfer the cookies to a wire rack to cool completely.
Add the first 5 ingredients to a mixing bowl and gently mix together. Key to mixing is to not break up the chicken or turkey.
Add mayo a spoon or two at a time and mix in, key is to fully coat the salad without mayo dripping off the chicken or turkey. Taste and season with black pepper as desired.
Chill until serving. Serve in a sandwich on your favorite bread, on a bed of lettuce, or as is.
I got this recipe from my Mom, who made this today and I took the photos. This recipe makes a lot of muffins, about 3 dozen and these are freezer friendly. After you make these and let them cool, enjoy one and freeze some for a later time.
Preheat your oven to 200 C (400 F), grease with butter the cells of a muffin tin or line each cell with paper.
In a very large mixing bowl, add the first 6 ingredients and mix together.
To the bowl, add the remaining 4 ingredients and mix together well.
Fill the muffin tin cells 2/3 full. Bake for 15-20 minutes or until starting to brown.
Remove from the oven, allow to cool for a minute or two, then loosen the muffins if paper was used and remove them to a rack to cool. For muffins poured directly into the cells, loosen with a butter knife on the side and remove the muffins to a rack to cool.
Cool the muffins completely before freezing or enjoy right away.
Notes
Low cost per muffin.Recipe from my Mom, and she has been making these for many years, Joann Thayer. United States.
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Just my opinion only, these are the best chocolate chip cookies I have made, ever. Highly recommended.
1tablespoondried dill, or 3 tablespoons fresh chopped
1tablespoonlemon juice
salt and pepper, as desired
Instructions
Rinse the split peas and place in a container. Add water to cover by an inch and set aside to soak for 6 to 8 hours. After soaking the peas, drain them and set them aside while you begin.
In a pot, heat the oil then add the onion and cook until softened and turning translucent. Add the carrot, garlic, and fennel. Saute for 1 minute or until fragrant.
Add the peas, bay leaf, mustard (if using), and vegetable broth. Stir and bring to a simmer.
Simmer for 35-45 minutes and stir occasionally to prevent the peas from sticking to the bottom. Cook until the peas are tender. Stir in the dill, lemon juice, and more broth if the if the soup is too thick. Taste and season with black pepper and salt as desired.
Serve and enjoy.
Notes
Low cost per serving.Adapted from an internet recipe.
The key to using canned potatoes is to drain and rinse them. Open, drain, then rinse and drain the potatoes. Place the potatoes in a saucepan, add water to cover and place on high heat. I use sliced potatoes.
When the water just starts to boil, remove from heat, and drain the water.
Mash with a potato masher for a few seconds, I like mine chunky. Add a tablespoon or so of butter, or as desired, and a splash of milk, mash for a few more seconds to just mix the butter and milk into the potatoes.
Place in a serving bowl, serve as a side with gravy of your choice, enjoy.
Notes
Low cost.Variant: 1. Use whipping cream in place of milk.Adapted from a 'prepper' recipe.
