Archive for the ‘* Best Value $1 or Less per Serving’ Category
Red Radish Salad I
I love red radishes so this salad sounds really good. I made this on 6 Oct 2018, excellent taste, and my wife loved this. A small amount is perfect as a side as it has a strong flavor.
Ingredients
- 5 large red radishes
- 1 cups white vinegar, or rice vinegar
- 1/2 cup sugar
- pinch salt
- pinch black pepper
Instructions
- Wash the radishes and thinly slice, the use of a mandolin is highly recommend.
- In a large mixing bowl, add the vinegar, sugar, and salt, whisk until the sugar is dissolved.
- Add the sliced radish, mix, then season with pepper as desired, a pinch or two. If there is not enough liquid to cover most of the radishes, mix in equal parts water and vinegar, then place in the fridge for at least an hour. This salad will last 2-3 days in the fridge.
- For serving, think as a salad, or mixed into a lettuce salad, or as a burger or hot dog topping.
Notes
Low cost.
Variants: 1. Add thinly sliced onion to the radishes. 2. Use rice vinegar in place of white.
Recipe adapted from Just A Pinch Recipe Club, Julian Esquivel, and the original recipe is here.
United States.
United States.
Jimmy Dean Sausage
A copycat recipe in 4 flavors; Regular, Maple, Sage, and Hot. Sounds good and I look forward to making this. To clear up any misconceptions, pork butt is from the rear part of the shoulder, NOT the back legs.
Ingredients
Regular
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 3/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon MSG, optional
Maple
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/2 teaspoon MSG, optional
Sage
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 3/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/8 teaspoon dried oregano
- 1/4 teaspoon MSG, optional
Hot
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon MSG, optional
Instructions
- For all flavors of the sausage, the steps are same. Start with cutting the pork but into 1 inch cubes.
- Mix the ingredients for each flavor into the cubes.
- Run the meat through your meat grinder.
- Mix again by hand, cover and place in the fridge for 6 hours or overnight, this lets the flavors blend. Bowl won't fit in the fridge? No problem, place the meat mixture on foil and wrap it.
- Form mixture into patties, or stuff into small diameter casings, use or freeze for later use.
- Here it is in patty for getting ready to go into the freezer. Place parchment paper between each patty.
Notes
Pork butt will cost about 70 Baht/500 grams. 500 grams will make 1 lb of bulk sausage or 6 links, each link being just about 2 3/4 oz. This is about $2.12 for 1 lb of bulk sausage or 6 links. Estimating bulk to be used in a dish with minimum 4 servings, this is about 54 cents per serving. If estimating 1 link per serving, this is about 36 cents per serving.
Used in Recipes Listed on this Site:
- Potato & Breakfast Sausage Skillet.
- Breakfast Sausage Casserole.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Crustless Quiche, made it, GO-TO recipe.
Tomato Sandwich
A tomato sandwich can be as simple as bread, mayo, and tomato slices, or you can use toast and add cheese (I guess that is a Kansas thing), add lettuce, avocado, bacon, etc. But if you add lettuce and bacon, then you have a BLT (which is an excellent sandwich), so we won't go there.
Ingredients
The Classic
- 2 slices white bread, or a hamburger bun (which is my choice)
- 1 fresh tomato, sliced thick
- mayo, as needed
- salt and pepper, as desired
Options
- 2 slices white bread, toasted
- 2 slices wheat bread, plain or toasted
- 1 fresh avocado, sliced
- 3-4 slices bacon, cooked crisp, but not used with the lettuce
- 1 slice cheese, your choice
- 1-2 lettuce leaves, but not used with the bacon
- fresh parsley leaves
- fresh sweet basil leaves, which sounds really good!
- onion, sliced thin, think mandolin sliced thin
- sardines
Instructions
The Classic
- Place the tomato slices on a paper towel to absorb some of the juice.
- Spread an ample amount of mayo on the bread slices or hamburger bun. Top a slice of bread with some tomato slices. Season with salt and pepper as desired.
- Top with the other slice of bread. Enjoy.
with Lettuce
- Place the tomato slices on a paper towel to absorb some of the juice.
- Spread an ample amount of mayo on the bread slices or hamburger bun. Top a slice of bread with 1-2 lettuce leaves, top with some tomato slices.
- Top with the other slice of bread. Enjoy.
Notes
Low cost.
Common sandwich that has been made for many years.
Breakfast Sausage Casserole
This casserole is wide open to changes, and it is delicious! What I like to do is make breakfast for dinner so this worked out very well. Instead of breakfast sausage, think bacon or ham. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 slices sandwich bread, white or wheat is fine
- 500 grams bulk breakfast sausage, (Shortcut)
- 6 eggs
- 2 cups milk
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Sharp Cheddar cheese, grated
Instructions
- Heat a large non stick pan, when hot, add the bulk sausage, break it up with the your spatula, brown it until no more pink is visible. Drain well and set aside. If using bacon, fry that to crispy, drain on paper towels and crumble it up. If using cooked ham, cube that.
- Preheat your oven to 180 C (350 F) and grease a 7x11 baking dish with butter or spray with an olive oil mister.
- Tear up the bread into small pieces and place in the baking dish, spread them out evenly.
- Spread the sausage, bacon, or ham, on the bread.
- In a mixing bowl, whisk the eggs, then add the milk, mustard, salt, and pepper. Whisk until combined.
- Pour the egg mixture over the sausage in the baking dish.
- Sprinkle the cheese on top of the casserole.
- Place in the oven uncovered and bake for 35 to 45 minutes or until set in the middle, check with a toothpick.
- When done, remove from the oven, let the casserole rest 5 minutes. The casserole will be puffed up a bit, it will collapse down after 5 minutes.
- Slice.
- Serve and enjoy.
Notes
This is low cost if making the breakfast sausage yourself.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
Variants: 1. Replace the sausage with cubed ham or cooked and crumbled bacon. 2. Replace the Cheddar with Monterey Jack. 3. Add chopped mushrooms.
Adapted from an internet recipe.
Cucumber Tomato Avocado Salad
This sounds tasty and is on my to make list real soon.
Ingredients
- 500 grams tomatoes, chopped, (1 lb)
- 1 English cucumber, sliced
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon or lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- If you have a mister, lightly spray the diced avocado with a little bit of additional lemon or lime juice to prevent them from browning.
- In a large mixing bowl, add the tomatoes, red onion, avocado, cucumber, and cilantro.
- Mix together the olive oil and lemon or lime juice in a small bowl, drizzle over the salad and gently toss together to mix. Cover and place in the fridge.
- When ready to serve, gently toss the salad with the salt and pepper, enjoy.
Notes
Low cost.
Variant: 1. Replace the cilantro with dill.
This recipe for Cucumber Tomato Avocado Salad is from Natasha's Kitchen.
Quick Chinese Noodle Soup
Simple and easy soup, lots of possibilities with this to make your own signature soup or just to change it up each time you make it.
Ingredients
- 4 cups chicken stock, fresh or from powder
- 3 spring onions, sliced, white and green parts
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 110 grams dry Chinese egg noodles, (about 4 oz)
- 4 leaves bok choi, sliced
Instructions
- Heat the stock to a boil in a large saucepan.
- When boiling, add the remaining ingredients.
- Reduce heat and cook the noodles until just tender.
- Serve.
Notes
Low cost.
Bratwurst
In my never ending quest of learning to make different types of sausage, this worked out very nice, with excellent sausages. This would be perfect paired with some homemade sauerkraut.
Equipment
- Meat Grinder
- Hog Casings
Ingredients
- 1½ kilo pork butt, (3 lb)
- 1 kilo beef, lean, (2 lb)
- 2 eggs
- 1 cup beer
- 1½ teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- 1 tablespoon dry mustard
- 1 tablespoon coriander
- 1 teaspoon ground sage
- 5 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons onion powder
Instructions
- Cut the pork and beef into 2 inch cubes. Here I have the beef on the left, pork butt on the right.
- Add the cubed meat to a large mixing bowl or pot, add all the dry ingredients from black pepper to onion powder. (I was out of onion powder so I added ½ cup diced onion.)
- Using your hands, mix together the meats and seasonings until all the meat is coated.
- Grind the meat through a grinder using the medium plate (¼ inch holes). Place ground meat in a large mixing bowl.
- Add the beer and eggs, and using your hands again, mix thoroughly. Cover the bowl and place in the fridge for at least 2 hours or up to 24 hours. 24 hours is preferred.
- Prepare the casings of your choice, hog or collagen, stuff into the casings and form into links with your preferred method. Place links into bags to freeze. Use as needed on the grill, or in recipes of your choice. I made 27 links.
Notes
I will price this next time I buy beef. I will say Low cost per serving right now.
Used in Recipes Listed on this Site:
- Brats 'n' Beer.
- Slow Cooker Brats in Beer, made it.
Easiest Roast Chicken
This sounds very good, and only 6 ingredients.
Ingredients
- 1 whole chicken
- 1 lemon or lime, cut in half crosswise, seeds removed
- 1 head garlic, cut in half crosswise
- sea salt, be generous
- pepper, lemon pepper would be a bonus
- 3 tablespoons butter, melted
Instructions
- Preheat your oven to 220 C (425 F). Get out a roasting pan.
- Rinse the chicken inside and out, for those in Thailand, remove the feet, head, and neck. Pat the chicken dry. Boil the heart, liver, gizzard, and neck if you desire, makes a great snack while waiting on the chicken to cook.
- Place the chicken on a cutting board, breast side up, legs facing you. Grab a leg and pull thigh gently away from the bird and use a sharp knife cut through the skin and meat until you see the joint between the thigh and body. Repeat with the other leg.
- Season the chicken on the outside, generously with sea salt and pepper, rubbing into the skin, on all sides of the bird, even in the cuts you made. Give a couple of good sprinkles inside the bird as well.
- Place the chicken breast side up in the roasting pan, then place the lemon and garlic pieces in the pan, cut side down.
- Drizzle the melted butter over the chicken.
- Place in the oven for 45-60 minutes. At 45 minutes check for doneness. Check if the juices run clear where you made the cuts through the thighs, and if you have an instant read thermometer, check in the thickest part if the chicken, if the temp is 72 C (160 F), it is done, if not, continue roasting and checking every 10 minutes.
- When done, remove the baking pan from the oven, leave the chicken in it to rest 15 minutes.
- Remove the chicken to a serving platter, cut up.
- Pour the pan liquid into a mixing bowl, squeeze in the cooked garlic and whisk together.
- Serve the sauce with the chicken and enjoy.
Notes
I will price this next time I buy a whole chicken in the market, for now I will say Low cost per serving.
Adapted from an internet recipe.
Chicken Corn Egg Soup
Easy, and is exactly what is states, chicken, fresh corn (you can used canned if you like), and eggs. How easy is this? And only 5 ingredients. On my to make list.
Ingredients
- 2 chicken breasts, boneless, skin on
- 1 1/2 cups corn, fresh cooked or canned
- 2 eggs, whisked
- salt and pepper, as desired
- 8 cups water
Instructions
- The corn can be fresh (needing a longer cook time), pressure cooked then cut from the cobs, frozen, or canned and drained. Totally up to you. Fresh corn just needs more cooking time.
- Add the water to a large pot and add the chicken breasts. Bring to a boil and cook the chicken until done, about 15-20 minutes. Skim off any foam on top of the water.
- Remove the chicken when cooked, leaving the broth in the pot. Add the corn to the broth, cook for about 10 minutes if using fresh corn, or cook until the corn is heated through.
- Remove the skin from the chicken and discard, use some forks or your fingers and shred the chicken.
- Once the corn is cooked or warmed through, add the shredded chicken to the pot.
- Once the chicken is warmed through, stir the soup then pour in the whisked eggs. If you want smaller egg pieces, stir while pouring the eggs, if you want larger egg pieces stir, then remove the spoon then pour in the egg, wait about 5-15 seconds, then stir the soup to mix in the eggs. Cook for another 2-3 minutes.
- Remove the pot from heat, season with salt and pepper to your liking.
- Ladle into bowls and serve.
Notes
Low cost.
Adapted from an internet recipe.
Quail Egg Potato Carrot Soup
This is a very good soup, and well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 30-40 hard boiled quail eggs, peeled, or canned, Shortcut
- 4 medium potatoes, diced
- 2 carrots, chopped or rangiri (see Notes)
- 2 quarts vegetable broth, fresh or from powder, (8 cups)
- 7-10 spring onions, sliced, white and green
- 6 shallots, sliced, or 1 purple onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley, chopped, for garnish
Instructions
- Veggies ready.
- Veggies prepped.
- Add the broth, potatoes, and carrots to a medium size pot and bring to a boil.
- While the pot is heating, heat the oil in a non stick pan on medium high heat, when hot, add the shallots and garlic. Saute for a few minutes until the shallots are translucent and tender.
- When the pot is boiling, add the shallots and garlic, reduce heat to a low boil and cook until the potatoes and carrots are tender, about 20 minutes.
- When the potatoes and carrots are tender, add the quail eggs and spring onion and stir.
- Reduce heat to low and let the eggs warm through. Season with the salt and pepper.
- Spoon into serving bowls, garnish with chopped parsley, serve and enjoy.
Notes
Low cost per serving.
Option for the carrots: Use a Japanese style of chopping carrots, called Rangiri, which is basically, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces, and a larger surface area giving two uses, first, it absorbs more of the stock flavor, and second, it cooks faster with a larger surface area.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Straw mushrooms, halved would be a great addition to this soup.