Archive for the ‘* Best Value $1 or Less per Serving’ Category
Tomato Chickpea Salad
January 2, 2019 Lee
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Tomato Chickpea Salad

Sounds like a nice salad, and the toasting of the chickpeas sounds like a good method as well. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 2 tablespoons olive oil
  • 1 can chickpeas, 15 oz, drained, rinsed, or 2 cups cooked, (Shortcut)
  • 2 teaspoons ground cumin
  • 2 pints cherry tomatoes, (4 cups), sliced in half
  • 1/4 cup fresh parsley leaves, chopped
  • salt, to taste, as desired

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar, or a lesser amount of white wine vinegar
  • 1 teaspoon shallot, minced
  • salt and pepper, to taste, as desired

Instructions
 

For the Salad

  • Heat the oil in a large nonstick pan on medium heat, when hot, add the chickpeas and spread them out so there is a single layer. Let them cook for a few minutes until they are browned on the bottom.
  • Stir the chickpeas and season with a pinch of salt and spread them out into a single layer again, cook for 2 minutes, stir, and spread them out again, goal is golden brown on all sides, this only takes 6 to 8 minutes.
  • Remove the pan from heat, sprinkle in the cumin and stir to mix into the chickpeas. Set this aside.

For the Dressing

  • In a large mixing bowl, add the oil, vinegar, shallot, a pinch of salt and pepper and whisk together.
  • Add the tomatoes, chickpeas, and parsley and gently mix to coat with the dressing. Taste test and season with additional salt and pepper as desired.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Rocky Road Candies
December 31, 2018 Lee
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Rocky Road Candies

Incredibly easy and only 3 ingredients! I really wonder why I have never made these before. I made these while visiting very dear friends in another province, and they were well received.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 candies

Ingredients
  

  • 500 grams chocolate compound, (1 lb)
  • 2 cups salted peanuts
  • 2 1/2 cups mini marshmallows

Instructions
 

  • This is the chocolate I used 500 grams or half of a 1 kilo (2 lb) block of dark chocolate compound.
  • I used a double boiler, basically get two pots, one that fits in the other, add some water to the larger pot and put on low heat but you want the smaller pot to not touch the water, you just want the steam to melt the chocolate. Add the chocolate to the smaller pot.
  • Let the chocolate melt, stir occasionally, until it is a smooth consistency.
  • While the chocolate is melting, measure out the peanuts and mini marshmallows.
  • Once the chocolate is melted and smooth, remove from heat but leave the smaller pot in the larger pot. Allow to cool slightly, maybe 5 minutes or so, then pour in the peanuts and marshmallows, stir to coat everything well.
  • Line a baking sheet with parchment paper or foil, spoon out the candy by tablespoons and drop on the parchment. Use more baking sheets and parchment as needed, or simply place parchment on the counter. Allow the candies to cool at room temp for 2-3 hours to set them up, or place in the fridge. When set, serve and enjoy.
  • Using the variants of cashews, cherries, and sprinkles, made 23 candies.

Notes

Even though though the chocolate (Thailand) and the marshmallows (imported) are high cost, just one candy is perfect for a dessert as these are very sweet, so this is basically low cost, and is a great treat for a once in a while occasion.
Variants: 1. Use cashews or almonds in place of peanuts (will increase the cost as well). 2. Add 1/4 cup chopped glaced cherries. 3. Sprinkle on some candy sprinkles.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Stir Fried Noodles
December 22, 2018 Lee
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Stir Fried Noodles

Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here, United States.
This recipe comes from a good friend in the US. Basic common ingredients, and quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine Asian
Servings 6 servings as a side

Ingredients
  

  • 220 grams dry Chinese noodles, (8 oz)
  • 170 grams fresh mushrooms, sliced, button, straw, or Shiitake would be perfect, (6 oz)
  • 3 spring onions, sliced, white and green parts
  • 1 tablespoon cooking oil
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sesame oil

Instructions
 

  • Heat a pot of water to boiling, add the dry noodles and cook until tender. Drain and set noodles aside.
  • In a wok, wok pan (my preference), or a non stick pan, heat the oil on medium heat. Add the mushrooms and stir fry for 1-2 minutes, or until the mushrooms are tender.
  • Add the spring onion, reserve a little bit of the sliced green parts for garnish if desired. Stir fry for another 30 seconds.
  • Add the drained noodles, soy sauces, and sesame oil, stir fry to mix and heat the noodles through.
  • Serve, and garnish with spring onion if desired.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,PASTA,SIDES
Pancit Bihon
December 21, 2018 Lee
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Pancit Bihon

Rasa Malaysia, Bee, United States.
Little culture lesson for you, the name Pancit originates in China, Hokkien to be specific. "Pancit" in Tagalog (Filipino language) means noodle, and "pian i sit" in the Chinese Hokkien dialect. Now Pancit Bihon means noodles, thin rice vermicelli (called glass noodles). In the Philippines, and in China, pancit is a common birthday dish as noodles are a symbol of longevity. There is as many ways to make pancit as there is shades of green, with the most common being Pancit Bihon.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 250 grams dry rice noodles, thin, vermicelli, (8 oz)
  • 2-3 chicken thighs, or legs, skin on bone in
  • 1 head small green cabbage, shredded into ½ to 1 inch pieces
  • 2-3 medium carrots, shredded or thinly sliced crosswise
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 250 grams shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 tablespoon cooking oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • black pepper, as desired
  • spring onions, sliced, for garnish, if desired
  • small limes, cut into wedges, for garnish, if desired

Instructions
 

  • In a pot, add 4 cups of water and add the chicken pieces, bring to a boil to cook the chicken, this is dual purpose here, you will cook the chicken needed, and make the broth needed, skim off any foam that forms on the surface of the water. When the chicken is cooked through, remove to cutting board and shred the chicken, discard the bones, skin, and cartilage, and set aside. There, you just made the broth we are going to use, so set the pot of broth to the side as well.
  • While the chicken is cooking, add some hot water to a bowl and add the dry rice noodles, let them soak for 5 minutes or so, this removes some starch and softens them to make the stir fry cooking easier.
  • Get everything prepped and ready while the chicken is cooking.
  • Now using a large wok, or non stick wok pan (my preference) or a large no stick pan, heat the pan of your choice on medium heat then add the oil, garlic, and onion. Stir fry until the onion is translucent but do not burn the garlic. (A side joke to the meaning of pancit is stirring, you will be doing a lot of stirring.) This dish uses very little oil so the stirring is key here.
  • To the pan add the shredded chicken and shrimp, and, you guessed it, stir fry until the shrimp is just turning pink.
  • Now add the cabbage and carrot, and stir fry for 2-3 minutes to soften the cabbage and carrot. Remove the mixture to a large bowl and set that aside for now. Return the pan back to the heat.
  • Add the reserved chicken broth you made to the pan and bring to a boil then reduce the heat to a low boil. Add the dry rice noodles, dark soy sauce, and fish sauce. Let this return to a low boil and let this cook for 5 minutes or so, you are going to reduce the broth now, stirring once in a while as well.
  • When the broth has reduced to about ¼ cup. Add the meat and vegetable mixture back to the pan, season with black pepper as desired, and once again, stir fry until the liquid has all evaporated. Taste and season with black pepper again if desired.
  • Place on a serving platter and garnish with sliced spring onion and lime wedges if desired. Serve.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Use sliced steamed Chinese sausage in place of, or with, the chicken.
* Best Value $1 or Less per Serving,: FILIPINO,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chocolate Peanut Butter Sandwich Cookies
December 19, 2018 Lee
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Chocolate Peanut Butter Sandwich Cookies

This is a spur of the moment cookie idea, butter crackers + peanut butter + chocolate = sounds great. I made these when I was making Rocky Road Candies, and glad I did, these are yummy.
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Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • peanut butter, creamy or smooth, your choice
  • butter crackers
  • chocolate compound
  • sugar sprinkles, optional, as needed

Instructions
 

  • Line a baking sheet with parchment paper or foil. Spread peanut butter on the bottom of a butter cracker, top with another butter cracker, bottom side down. This way each side looks like the top of a butter cracker. Place crackers on the parchment paper. Place the baking sheet in the fridge to chill for 40 minutes to 1 hour.
  • I used Tulip brand dark chocolate compound. Very common here in Thailand.
  • I did not state a quantity for the chocolate as I made this on a whim when I was making another item, but the basic principle is use a double boiler, but you want the smaller pot not touching the water below it, just let the steam melt the chocolate. Add chocolate to the smaller pot in the quantity you need and put the bottom pot with the water on low heat.
  • Allow the chocolate to melt, stirring once in a while, until it is smooth. Turn off the heat.
  • Remove the crackers from the fridge, add a cracker to the chocolate, use a fork to roll it over to coat evenly with the chocolate, lift the cookie out with a fork and place on the same parchment paper. Sprinkle with sugar sprinkles if desired.
  • Continue with more crackers as desired. If the chocolate cools too much, just turn on heat to low for a few minutes and stir, and continue on until the cookies are all coated and placed on the parchment paper. Place in the fridge to chill before serving.

Notes

Low cost.
Common way to enjoy butter crackers with peanut butter, just seemed like this would work.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Sugar Cookie Icing (No Corn Syrup)
December 19, 2018 Lee
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Sugar Cookie Icing (No Corn Syrup)

This is a non corn syrup icing so it will not harden like the icing with corn syrup. I don't have anything against corn syrup it just is not available where I live. With this icing, you cannot stack the cookies. This will cover about 18 to 20 cookies on average.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 3/4 cups powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • food coloring, color of your choice
  • sugar sprinkles, as desired

Instructions
 

  • All ingredients EXCEPT the food coloring into a bowl, and start mixing with a rubber spatula, it will get nice and smooth. To test the consistency, run a knife through the icing, the crease you made should close up in 15 seconds. If it takes longer, add milk 1/8 of a teaspoon at a time, if it takes less than 15 seconds, add 1 teaspoon of powdered sugar at a time.
  • Once smooth, now we can add the food coloring. If using more than one color, go ahead and divide the icing into separate bowls. Place a drop of food coloring onto a paper plate or a piece of parchment paper, take a toothpick and dip into the coloring, then swipe the toothpick through the icing and mix in.
  • Pipe the outline of the cookie, then work from the inside to the outer line you piped, and use a toothpick to smooth in any gaps.
  • Sprinkle with sugar sprinkles if desired. Allow the icing to setup or serve and enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Easy Sugar Cookies
December 19, 2018 Lee
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Easy Sugar Cookies

This recipe comes from a good friend and excellent chef. On my to make and taste list.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 4 hours 24 minutes
Course Dessert
Cuisine American
Servings 48 cookies

Ingredients
  

  • 3 cups all purpose flour, (384 grams if using a scale)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter, room temp
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten

Instructions
 

  • In a mixing bowl, add the flour, baking powder, and salt, whisk to combine and set aside.
  • In another mixing bowl, cream together the butter and sugar and mix until creamy, then mix in the egg and vanilla.
  • Slowly add the flour mixture to the wet mixture and mix in until combined.
  • Cover the dough and place in the fridge for at least 4 hours or overnight.
  • When ready to bake, preheat your oven to 190 C (375 F) and line a baking sheet with parchment paper.
  • Lightly flour your work surface, and roll out the dough to 1/4 inch thick. Cut into shapes either freehand, with seasonal shaped cutters, or just round cutters, totally up to you.
  • Place cookies on on the baking sheet 1 inch apart and bake for 9-11 minutes, the key is white cookies with very little browning on the edges.
  • Remove from baking sheet to a wire rack and allow to cool completely. Decorate the cookies as desired.

Notes

Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Leftover Turkey in Creamy Mushroom Sauce
December 16, 2018 Lee
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Leftover Turkey in Gravy

This comes from a good friend and awesome chef, and fear not if you don't like turkey or have leftover turkey, you can make with this with chicken. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 500 grams fresh mushrooms, button, crimini, or Shiitake (remove stems), sliced, (1 lb)
  • 1 small onion, finely diced
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth, fresh or from powder, (Shortcut)
  • 4-6 cups leftover turkey meat, torn into bite size pieces, or chicken
  • 1/8 teaspoon black pepper, or to taste
  • salt, as desired
  • fresh parsley, chopped, for garnish, if desired

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute for 4-5 minutes until soft and lightly browned.
  • Add the mushrooms and saute, stirring often until golden brown, about 5-6 minutes or so.
  • Remove the mushrooms and onion to a plate and using the same pan, add all the butter, when melted, whisk in the flour and cook, always whisking, until it is golden brown, about 2 minutes, there, you just made a roux.
  • Now whisk in the chicken broth. Heat to a simmer and season to taste with salt and black pepper.
  • Add the turkey meat, or chicken meat, stir and heat until the meat is heated through.
  • Garnish with fresh parsley and server over mashed potatoes or egg noodles.

Notes

Low cost if using left over turkey or chicken, even if roasting a chicken yourself, this is still law cost, under $1, per serving.
Shortcut: Chicken Broth.
Variants: 1. Use chicken in place of turkey, oven roasted, baked, rotisserie, or even pressure cooked (which would provide broth for the recipe as well).
This recipe for Leftover Turkey in Creamy Mushroom Sauce is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS,MUSHROOMS
Hoppin John (Slow Cooker)
December 16, 2018 Lee
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Hoppin John (Slow Cooker)

Slow Cooker Kitchen, Gwen, United States.
This is a classic southern US dish of black eyed peas and ham served over rice or even as a side dish. I made this on 17 Jan 2019 and used some variants as well, excellent dish! There is several shortcuts to lower costs as well. Links to the Shortcuts are listed in the Notes section.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 3-4 cups cooked ham, cut into bite size pieces
  • 1 medium onion, diced
  • 3 cans black-eyed peas, drained, rinsed (15 oz / 425 g each), or 6 cups cooked, Shortcut
  • 2¾ cups chicken broth, fresh or from powder, Shortcut
  • 2-3 cloves garlic, smashed and minced
  • ½ teaspoon cayenne pepper, or to taste
  • salt and pepper, as desired
  • hot cooked rice, for serving, if desired

Instructions
 

  • Drain the beans and add to your slow cooker. I used cooked dry beans.
  • Add remaining ingredients to your slow cooker. I added red and green bell peppers, celery, smoked ham, and bacon as variants as well as homemade chicken broth.
  • Give the pot a stir then cover and set to Low setting for 4 to 6 hours but anything past 8 hours and the beans will be really soft.
  • Stir the pot once an hour. Here it is at 4 hours, and it is perfect.
  • Serve over rice for a main dish or serve as is without rice as a side dish. Enjoy.

Notes

Low cost per serving, especially if using leftover ham or beef, and using the shortcuts.
Shortcuts: Black Eyed Peas (Pressure Cooker), Chicken Broth.
Variants: 1. Use cooked and sliced sausage, any type you wish. 2. Use leftover cooked beef, cut into bit size piece. 3. Use chopped bacon. 4. Add a bell pepper or two and or celery.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Slow Cooker,LEFTOVERS,Pork - Slow Cooker,Sides - Slow Cooker
Easy Taco Soup (Slow Cooker)
December 16, 2018 Lee
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Easy Taco Soup (Slow Cooker)

Sounds like an excellent soup in a slow cooker, and there is two shortcuts to make if you want as well to reduce costs. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 2 bell peppers, diced, any color
  • 2 cans kidney beans, with liquid, 15 oz cans, or 4 cups cooked, (Shortcut)
  • 1 can corn, with liquid, 15 oz can, or 2 cups cooked, (Shortcut)
  • 2 cans diced tomatoes, 15 oz cans
  • 1 can diced green chilies, 4 oz can
  • 1 can tomato paste, 8 oz can, (~220 grams)
  • 1 packet taco seasoning mix, (Shortcut)
  • 2 cups beef broth, or water

Instructions
 

  • Heat a non stick pan on medium high heat, when hot, add the ground beef and onion, brown the beef, breaking it up with a spatula as it browns. No need to cook it through, just browned is ok.
  • While the beef is cooking, add the remaining ingredients to your slow cooker and mix together.
  • When the beef is browned, drain off any fat, and add the beef to the slow cooker and stir in. Cover and set to Low setting for 6 to 8 hours, or High setting for 3 1/2 to 4 hours.
  • Serve and enjoy.

Notes

Low cost per serving. Using the shortcuts will same you some money as well.
Shortcuts: Red Kidney Beans (Pressure Cooker), Fresh Corn (Pressure Cooker), Taco Seasoning Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker