Archive for the ‘* Best Value $1 or Less per Serving’ Category
Basic Stir Fried Mushrooms
This is just a basic guide. I used two types of mushrooms which I had on hand and needed to use, and quick, but you can use any mushrooms, any amounts you want. The sauce is key for a good mushroom stir fry, no amounts given this is a taste as you go guide. If you have no mushroom sauce, worries, just use Soy and Oyster Sauces. Enjoy.
Ingredients
- 110 grams fresh white button mushrooms, (3 3/4 oz)
- 100 grams fresh Shimeji mushrooms, (3 1/2 oz)
- olive oil, as needed
- soy sauce, as needed
- oyster sauce, as needed
- mushroom sauce, as needed
Instructions
- Here is the mushrooms I used. Finally found a place that has local grown white button mushrooms. The other package is Shimeji mushrooms.
- The mushrooms are rinsed and excess water shaken off. The buttons were halved and the larger ones quartered. The Shimeji, the root end of the bunch cut off and discarded, and the bundle just cut in half and separated.
- Heat a non stick pan with a tablespoon of olive oil, when hot, add the mushrooms. Cook, stirring often until wilted and their water is released. Takes just a few minutes.
- Sauces used, left to right, Oyster Sauce, Mushroom Sauce, and Light Soy Sauce.
- When the mushrooms have cooked down, now you add the seasoning, the sauces. Just add a splash of each sauce, stir fry to mix, taste, and adjust the sauces as desired. Soy sauce being the salt aspect, Oyster sauce will be the important sauce to adjust. You basically cannot go wrong with this.
- Serve as side with any dish, in this case, fried Pomfret and white beans with bell peppers.
Notes
Low cost per serving.
I just winged this knowing what sauces to use. Lee Thayer.
Thailand.
Thailand.
Mashed Potato Cheese Puffs
This is an excellent, and tasty, use for leftover mashed potatoes, which I always have when I make them as very few in the family like them. The bonus is I always have the other ingredients in the fridge. I made this on 3 Dec 2018, delicious and well liked by the family.
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1 tablespoon flour
- 1 tablespoon spring onion, chopped, or chives
- 1 cup Cheddar cheese, shredded, plus more as needed
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
- Add all the ingredients to a mixing bowl and mix to combine.
- Place mixture by heaping tablespoons on the parchment paper like you are making cookies.
- Bake for 30 minutes, then sprinkle more Cheddar cheese on each potato puff and bake about another 10 minutes or until the cheese is melted and the puffs are golden brown.
- Remove from oven, allow to cool for a few minutes, serve as a side with any main dish. Enjoy.
Notes
Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Monika Rosales, and the original recipe is here.
United States.
United States.
Creamy Mushroom & Egg Toast
To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoons butter, (1/2 stick)
- 500 grams white button mushrooms, sliced, (1 lb)
- 2 cans condensed cream of mushroom soup, (Shortcut)
- 1/2 cup milk
- 4 hard boiled eggs, peeled and chopped
- 8 slices bread, toasted and buttered
- paprika, smoked if you have it
Instructions
- Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
- In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
- To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
- Serve over buttered toast and lightly sprinkle with paprika to taste.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
United States.
Lime & Lemongrass Fried Chicken
This recipe uses a marinade and seasoned flour packet available in Thailand, Lobo brand. This may be available in the US/Canada in Asian markets or through Amazon. This seasoning pack has no added MSG or preservatives, and is very reasonable priced, just under $1 per packet (30 Baht). This has a little heat to it as this does contain Thai chili powder, in the marinade and seasoned flour, but excellent flavor!
Ingredients
- 1 packet Lime & Lemongrass Seasoning, Lobo brand
- 1 kilo chicken pieces, wings, legs, thighs, breasts
- cooking oil, as needed
Instructions
- Here is what the packet looks like, there is two sections.
- And separated, there is a serrated line to pull these apart, one for the marinade and one for the flour mixture.
- Mix the Marinade labeled pouch with 1/4 cup of water in large mixing bowl.
- Add the chicken and mix them with the marinade, place in the fridge for st least 2 hours, and overnight is preferred. I used 4 thighs that was 1 kilo (2.2 lbs.)
- When you are ready to cook, open the Flour packet and place in a shallow bowl. Remove the chicken pieces from the marinade and coat the chicken pieces well with the flour mixture.
- Heat cooking oil in a pan or pot, you can deep fry or shallow fry, when the oil is hot but not smoking, add the chicken pieces.
- Allow to fry until golden brown, about 12 minutes for large pieces, 7 minutes for small pieces. If shallow frying, when golden brown on the brown on the bottom, turn and cook the other side. I shallow fried the thighs, and they were large so I cut the largest one open and had to continue cooking for a few more minutes on each side.
- Drain on paper towels.
- Serve with sides of your choice.
Notes
Low cost per serving.
From a seasoning pack in Thailand.
Tempura Sardines
This sounds really good, and is on my to cook and taste list. This is Malaysian in nature. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
- 2 spring onions, sliced, white and green parts
- 2 cloves garlic, minced
- 1 red chili, seeded and finely sliced, optional
- ½ teaspoon white pepper powder
- salt and sugar, to taste
- 100 grams tempura flour, (4 oz)
- 200 ml ice water, (bit over ¾ cup)
- cooking oil, for frying
Instructions
- Mix the batter by adding the tempura flour to a mixing bowl and adding ½ cup of ice water, stir to make a thick batter, add water a tablespoon at a time to make the batter with a dripping consistency.
- Open the tin of sardines and drain the olive oil into a small bowl, remove sardines and split each in half.
- Heat some oil in a pan, about ¾ inch for a minimal deep fry. When the oil is hot but not smoking, dip the sardines in the batter and let the excess drip off, then deep fry until golden brown and crispy, work in batches. Remove to paper towels to drain.
- In another pan, heat the olive oil from the sardines, when hot, add the garlic and chili if using, until fragrant. Add the spring onion and the tempura sardines. Toss with salt as desired, the white pepper, and sugar as desired.
- Serve.
Notes
Low cost per serving.
Shortcut: Sardines in Olive Oil (Slow Cooker).
Stuffing Casserole
A wonderful twist on stuffing. I made this on 21 Nov 2018 and it is delicious. You can use left over stuffing from a previous meal, 3 cups, or you can make a box of Stove Top stuffing, which also makes 3 cups. Or in my case, I made homemade Stove Top stuffing (it's easy!) Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cups bread stuffing, (Shortcut)
- 1 cup milk
- 1/2 cup whipping cream, or evaporated milk
- 3 eggs
- 2/3 cup Parmesan cheese, grated
- 1/8 teaspoon salt
- black pepper, as desired
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried oregano
Instructions
- For the stuffing, if you made a large batch previously and have 3 cups left over, you can use that. You can also prepare a box of Stove Top stuffing, which will also yield 3 cups. You can also use the shortcut listed below to make your own Stove Top stuffing.
- Preheat your oven to 180 C (350 F). Grease a 9x9 baking dish with butter. Add the stuffing to the dish.
- In a mixing bowl, whisk together the remaining ingredients except the cheese. Pour over the stuffing, then sprinkle the cheese evenly over the top.
- Place in the oven and bake for 40-45 minutes or until the casserole is browned and set. To check the set, insert a toothpick in the center and when it comes out clean, it is set. Remove from the oven and let cool for a few minutes.
- Slice into 9 squares and serve as a side dish
- Or even as a filling dish on its own with a vegetable side dish.
Notes
Low cost.
Shortcut: Stove Top Stuffing.
Recipe adapted from Just A Pinch Recipe Club, Bonnie O, and the original recipe is here.
United States.
United States.
Tomato Egg Drop Soup
This is a Chinese soup and a light broth, unlike tomato soups in the west. This comes from a good friend in Sichuan, China, and so far, her recipes are perfect. There is as many ways to make an egg drop soup, this one uses no chicken stock. I look forward to making this and of course, tasting it.
Ingredients
- 2 large tomatoes
- 4 cups water, (1 quart)
- 2 eggs
- 2 tablespoons corn starch
- 3 tablespoons water
- 2 tablespoons cooking oil
- 1 tablespoon light soy sauce
- 1 1/2 teaspoons fresh ginger, finely minced or grated
- 1/8 teaspoon white pepper powder
- 1 spring onion, sliced, white and green, for garnish
- fresh coriander, chopped, for garnish
Instructions
- Core and dice one tomato. The other tomato, core and slice. Add the eggs to a bowl and beat with a fork.
- In a medium saucepan, heat the oil, when hot, add the diced tomato and cook until the oil turns red.
- Add the 4 cups of water and the ginger to the pot and bring to a boil, then add the white pepper, soy sauce, and tomato slices.
- While waiting for the soup to boil, mix together the corn starch and 3 tablespoons of water to make a thickening slurry. When the soup is boiling, stir in the slurry.
- Drizzle in the beaten eggs, if you want smaller egg pieces, slowly stir while adding the eggs, for large egg pieces, called flowers, do not stir, just drizzle in, when the egg is set, then stir.
- Once the soup is stirred after adding the eggs, remove from heat, stir in some of the spring onion and coriander.
- Ladle into serving bowls and top each with remaining spring onion and coriander. Enjoy.
Notes
Low cost per serving.
Tomato Noodles with Fried Egg (西红柿打卤面)
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Ingredients
- 3 medium tomatoes, diced, juicy tomatoes are preferred
- 3 eggs, whisked
- 3 cloves garlic, smashed and minced
- 2 spring onions, sliced, white and green parts separated
- 2 teaspoons salt, or to taste
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 200 grams dried noodles, your choice, (7 oz)
- tomato ketchup, if needed in Step 2
Instructions
- Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
- Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
- Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
- Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
- Drain the noodles, then mix the sauce into the noodles.
- Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.
Notes
Low cost per serving.
Fried Milk I
Unless you are Cantonese, Chinese, you may have never heard of this. I never have until today. This comes from a good friend in Sichuan, China. This is a modernized recipe to include the breadcrumbs, the traditional way is fried without the breadcrumbs. On my to cook and taste list.
Ingredients
- 1 cup coconut milk
- 1/4 cup milk
- 3 tablespoons corn starch
- 3 tablespoons sugar
- 1/4 cup corn starch
- 2 eggs
- 1 cup breadcrumbs
- cooking oil, low smoke point, for deep frying
- flat wire strainer, for deep frying
Instructions
- Get out a square baking dish (8x8 or 9x9) and set that aside. In a saucepan not on heat, add the milk, coconut milk, sugar, and 3 tablespoons of corn starch. Whisk to mix together with no lumps. Now place the saucepan on the lowest heat setting you have, and stir, stirring in one direction only, until thickened. If you have to, hold the saucepan above the heat and keep stirring, do not let the mixture boil, you will know when it has thickened. This takes about 15 to 20 minutes.
- When thickened well, pour into the baking dish. Place the dish in the fridge to cool and harden, this takes 40-60 minutes.
- When the milk has hardened, transfer to a sheet of parchment paper. Cut the square in half, and each half into strips. There, now you have solidified milk sticks, wasn't that easy?
- Set out 3 shallow bowls, first bowl add the 1/4 cup corn starch, next bowl the eggs (and whisk them), then the last bowl the breadcrumbs.
- Add about 1 1/2 inches of oil to a large high walled pan. Heat the oil to 150°-160° C (300°-320° F). While the oil is heating, coat each milk stick in this order, corn starch, then egg, then breadcrumbs.
- To fry these, place 4-5 sticks on a flat wire strainer, then place the strainer in the oil, deep fry until golden brown and crispy, then lift out the strainer and dump the sticks onto paper towels to drain. Repeat until all the sticks are fried and drained.
- Serve hot, enjoy.
Notes
Low cost per serving.
Bean Sprouts with Meatballs
This recipe comes from a good friend in China, this is an easy home-style tomato meatball and bean sprout soup. Popular in the Szechuan region. This soup sounds delicious and is on my cook and taste list.
Ingredients
For the Meatballs
- 250 grams ground pork, (1/2 lb)
- 2 spring onions, sliced, white and green parts
- 1 inch fresh ginger, sliced
- 1/2 cup hot water
- 1 pinch salt
- 1 egg, chicken or duck
- 1/4 teaspoon black pepper
- 1 tablespoon light soy sauce
- 2 tablespoons corn starch
For the Soup Base
- 2 tablespoons cooking oil
- 1 large tomato
- 150 grams bean sprouts, (5 oz)
- 1 inch fresh ginger, finely minced, or smashed in a mortar
- 1 teaspoon salt
- 2 1/2 quarts water
Instructions
For the Meatballs
- Add the hot water to a small bowl, and place the ginger and spring onion in the water and let that steep. Wait for about 20 minutes or until the water has cooled. You will be using the water only, not the ginger or spring onion. When the water has cooled, drain and retain the water from the ginger and spring onion. Discard the spring onion and ginger.
- In a mixing bowl, add the ground pork, salt, pepper, soy sauce, and egg. Add about 1/3 of the ginger water (just eyeball it, no need to measure this). Mix by hand until the well combined and the water fully incorporated into the mixture. Add another 1/3 cup of the ginger water and mix again.
- Sprinkle in the corn starch and the remaining ginger water, mix until fully incorporated.
For the Soup Base
- Prep the tomato but coring then cutting half from top to bottom. Dice half of the tomato, and cut the other half into wedges. Set the wedges aside.
- Heat the oil in a large pot, when hot, add the diced tomato until soft, then add the ginger and cook for 30 seconds, then add the water and 1/3 of the bean sprouts. Bring the pot to a boil, then reduce to a simmer and let this cook for 25-30 minutes.
- While the soup is simmering, using a small ice cream scoop, scoop out the meat mixture and form into meatballs. Set on a plate and set aside.
- After the soup has simmered, add the remaining bean sprouts, drop in the meatballs. When the meatballs float, add the tomato wedges, taste and season with salt to taste. Simmer the soup for another 2-3 minutes.
- Serve.
Notes
Low cost per serving.
Variant: 1. Use Enoki mushroom in place of or with the bean sprouts.