Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fried Green Tomatoes I
This is the basic way to prepare fried green tomatoes and is the method I grew up with. No quantities stated as this is a make as much as you want guide.
Ingredients
- green tomatoes, as desired
- all purpose flour, as needed
- salt and pepper, as desired
- cooking oil, for frying, as desired
Instructions
- Rinse the tomatoes and slice thinly, less than 1/4 inch thick.
- Place some flour in a shallow dish and season with salt and pepper as desired and mix into the flour. Coat the tomato slices in the flour.
- Heat a non stick pan with cooking oil to just cover the bottom of the pan, when hot, add a layer of tomato slices, don't overlap.
- Fry until golden brown on the bottom, then use tongs and turn the slices over and fry the other side until golden brown.
- Remove to paper towels to drain. Continue with remaining slices, adding and heating additional oil as needed.
- Serve and enjoy. Serve as a side dish or as a snack or appetizer.
Notes
Low cost.
Family recipe I have used for many years. Lee Thayer.
United States.
United States.
Chicken Giblets, Chili, and Basil
This is a Thai dish and is quite easy to prepare. The spiciness for this comes from the judicious use of orange, yellow, and light green Bird's eye chilies and Thai basil.
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken gizzards, (1 lb)
- 6 cloves garlic, peeled
- large handful Thai basil leaves
- handful fresh black peppercorns, leave on the stems
- handful orange Bird's Eye chilies, orange, yellow, and light green, about 60
- salt and pepper, as desired
- 1-2 tablespoons cooking oil
Instructions
- Rinse the hearts and remove any visible blood, trim the tubes off if desired, and leave the fat on. Rinse the gizzards then slice them into smaller than bite size pieces. Remove the stems from the chilies and rinse. Rinse the basil and black pepper, and peel the garlic. This is a type of recipe that you want all the ingredients ready to go.
- Using a mortar and pestle, pound the chilies and garlic into a paste.
- Heat 1-2 tablespoons of cooking oil in a non stick pan on medium heat. When hot, add the hearts and gizzards. These will release water and the fat on the hearts will also render. Saute until there is no pink visible, they will get fully cooked shortly. Pour the contents of the pan into a pot and return the pan to heat.
- Add the chili paste and cook and stir for a 1-2 minutes.
- Add the giblets and the liquid back to the pan. Mix everything together and let come to a boil.
- Add the peppercorns and mix into the giblets, continue to boil for 2-3 minutes.
- Add the basil and mix in. Cook until the basil is wilted, remove from heat.
- Serve with hot cooked rice, enjoy.
Notes
Low cost per serving.
Pork Rib Curry III
This is a spicy Thai dish and different regions prepare this different ways with varying ingredients, including this version. For those in the US, Canada, and Europe, you may find it rather difficult to locate one ingredient used in this version, sataw or commonly known as "stinky bean". The typical Thai measurement is handful.
Ingredients
- 1 kilo pork ribs
- 3-4 tablespoons red chili paste, heaping
- 3-4 tablespoons shrimp paste, heaping
- 1 bunch sataw, seeds removed and split in half
- 1 large handful giant Thai basil leaves
- 1 large handful fresh black peppercorns
- 1 large handful Chinese eggplant, quartered
- 1 large handful young kaffir lime leaves, torn
For Serving
- small cucumbers, ends trimmed
- Chinese eggplant, ends trimmed
- sataw, pods simply trimmed and cut in half
- cooked rice
Instructions
- Rinse the ribs then cut between each bone and add to a pot. Add water to cover by about 2-3 inches. Set on high heat and bring to a boil.
- While waiting on the ribs to come to a boil, prep the remaining ingredients.
- Then prep the For Serving items.
- Once the ribs are at a boil, add the red chili paste, continue to boil until the ribs are nice and tender.
- When the ribs are tender, add the shrimp paste and stir that in, then add the peppercorns, giant basil, eggplant, and sataw seeds and mix those in, still on a boil, cook for another 5 minutes or so.
- Add the lime leaves, keep in mind, these are young, these are meant to be eaten, unlike the older ones that have tough parts to them. Young leaves are bright green and quite tender as well.
- Stir in the lime leaves, cook for another 2-3 minutes, then turn off heat, and cover until ready to serve.
- Serve with cooked rice and the vegetables on the side you prepped as well. Enjoy.
Notes
Low cost per serving.
Made by my wife, Rrayada Thayer and niece Fone.
Thailand.
Thailand.
Mushrooms & Eggs
This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
Ingredients
- 2 cups fresh mushrooms, sliced
- 2 tablespoons butter, or extra light olive oil
- 1 clove garlic, smashed and minced
- 1 small onion, diced
- 1/2 teaspoon dried thyme
- 1/2 cup Fontina cheese, or Provolone, shredded
- 2 eggs
- salt and pepper, as desired
Instructions
- For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
- Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
- Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
- Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
- Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
- Season with more pepper if desired.
- Serve with toast, enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Joe's Special
Now this is a copy of a recipe of from a famous Italian-American diner, New Joe's, in San Francisco from the 1920's or so.
Ingredients
- 250 grams fresh baby spinach, rinsed, (8 oz)
- 2 tablespoons extra light olive oil
- 1 small onion, finely diced
- 4 cloves garlic, smashed and minced
- 250 grams ground beef, (8 oz)
- 8 eggs, lightly beaten
- 1/3 cup Parmesan cheese, grated, plus more for garnish if desired
- salt black pepper, as desired
- buttered toast, as desired for a side
Instructions
- Blanch the spinach in a pot of boiling salted water for 30 seconds or until wilted, then drain and rinse under cold water to stop the cooking process. Squeeze out any water, coarsely chop and set aside.
- Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute until the onion golden. Then add the garlic and saute for another minute to get the garlic nice and fragrant.
- Add the ground beef to the pan, stirring often, and cook until just browned.
- Add the spinach, eggs, and cheese, stir and cook until the eggs are fully cooked.
- Spoon onto 4 serving plates, add buttered toast as a side, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use ground chicken in place of beef. 2. Use ground pork in place of beef, but drain nearly all the fat after browning. 3. Add sliced mushrooms when you saute the onion.
Adapted from an internet recipe.
Rice & Peas with Poached Eggs (Rice Cooker)
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry Jasmine rice, rinsed and drained
- 1 cup frozen peas, do not thaw
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons olive oil
- 4 links Arabiki sausage, sliced ¼ inch thick
- 2 cups water
- salt and black pepper, as desired
- 3-4 eggs
Instructions
- Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
- When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
- When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
- Spoon rice into serving bowls and top each bowl with an egg.
- As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.
Notes
Low cost per serving.
Tuna Bean Soup (Pressure Cooker)
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry Great Northern beans, (1 lb)
- water, as needed
- 2 tablespoons cooking oil, and as needed
- 1 onion, diced
- 150 grams fresh mushrooms, sliced, (5 oz)
- 1 teaspoon dried rosemary, or 2 sprigs fresh
- 2 cups fresh tomatoes, diced
- ½ teaspoon Worcestershire sauce
- 1 can tuna in brine, drained
- salt and pepper, as desired
- fresh spring onions, sliced, for garnish
Instructions
- Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
- After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure, this takes 10-15 minutes.
- While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
- When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
- Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
- Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
- Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
- Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.
Notes
Low cost per serving for sure.
Tuna Salad Deviled Eggs
I like deviled eggs and I like tuna salad, this sounds like a win win to me. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 hard boiled eggs, Shortcut
- 1 can tuna in water or brine, drained and flaked
- 2 tablespoons mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon fresh dill, chopped, plus more for garnish
Instructions
- Peel and slice the eggs in half lengthwise. Remove the yolks to a mixing bowl and place the whites, flat side up, on a plate.
- Mash the yolks with a fork, then add the mixing bowl, add the drained tuna, may, mustard, lime juice, garlic, and dill and mix together with the yolks.
- Spoon the filling into the egg whites. Chill if desired.
- Just before serving, garnish with dill. Enjoy.
Notes
Low cost per serving.
Shortcuts: Steamed Eggs (Rice Cooker), Perfect Hard Boiled Chicken Eggs.
Adapted from an internet recipe.
Asian Rice Noodle Soup
Generic name as this does not pertain to any Asian country, rather this is a type of soup made all over Asia in various ways, this soup is just one way, and the bonus is, you can add anything you like to this soup. This recipe assumes you have hard boiled eggs on hand already, if not there is shortcuts listed.
Ingredients
- 220 grams dry flat rice noodles, (about 8 oz)
- 3 quarts water
- 2 tablespoons pork seasoning powder
- 300 grams fresh Shiitake mushrooms, (about 10 oz)
- 150 grams fresh white crab mushrooms, (about 5 oz)
- 2-3 spring onions, chopped, or 3-4 chives
- 3 cloves garlic, finely minced
- 2 slices fresh ginger
- salt and white pepper, as desired
- 4 hard boiled eggs, Shortcuts
- 8 Arabiki sausages
Instructions
- First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.
- After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.
- While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.
- After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.
- When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.
- When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat.
- Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.
- Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.
Notes
Low cost per serving.
Shortcuts: Steamed Eggs (Rice Cooker), Perfect Hard Boiled Chicken Eggs.
My own creation from seeing hundreds of soups made. Lee Thayer, Thailand.
Egg & Onion Open Faced Sandwiches
This is a mix between regular egg salad and sliced egg sandwiches, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 slices whole wheat bread
- 2 hard boiled eggs, sliced thick, 4-5 slices each, Shortcut
- Kewpie mayo, or mayo of choice, as desired
- 1 spring onion, thinly sliced
- salt and pepper, as desired
- paprika, as desired
Instructions
- Lay the bread on two plates, spread an ample amount of mayo on each slice, my preference is Japanese Kewpie mayo but certainly use mayo of your choice.
- Add slices of the egg.
- Top with a generous sprinkling of paprika, then top with spring onion, serve and enjoy. Serve as a lunch or light dinner.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker).
Adapted from an internet recipe.