Archive for the ‘* Best Value $1 or Less per Serving’ Category
Tofu & Long Bean Stir Fry
June 5, 2018 Lee
Leave a comment

Tofu & Long Bean Stir Fry

Adapted from an internet recipe.
This is an Indonesian dish that is quick to prepare. This dish also appears in Thailand, China, and I would assume other Asian cuisines. On my to cook list. If you are not sure what a long bean is, it is a green been, but long, 1-3 feet long.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Indonesian
Servings 3 servings

Ingredients
  

  • 300 grams long beans, cut into 1 to 1½ inch pieces, (10 oz)
  • 250 grams firm tofu, cut into ¾ inch cubes, (9 oz)
  • 5 cloves garlic, smashed and thinly sliced
  • 3 shallots, sliced
  • ¾ cup cooking oil
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • hot cooked rice, for serving

Instructions
 

  • In a wok or large non stick pan, heat the oil on medium high heat, when hot but not smoking, carefully add the tofu and fry until golden brown on all sides. Remove the tofu to paper towels to drain.
  • Pour out all but 1 tablespoon of oil from the pan, heat and stir fry the garlic and shallots until fragrant.
  • Add the long beans, soy sauce, and oyster sauce, stir fry until the beans are cooked and tender.
  • Add the tofu, mix and stir fry for 30 seconds to a minute to warm the tofu up.
  • Serve hot over cooked rice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDONESIAN
Ginger Minced Pork Rice Bowl
June 5, 2018 Lee
Leave a comment

Ginger Minced Pork Rice Bowl

Inspired by the recipe Ginger Minced Pork Rice Bowl from Spice the Plate.
This is a simple but flavorful sounding Chinese dish. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon sugar
  • 1 tablespoon cooking oil
  • 500 grams ground pork, (1 lb)
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame oil
  • 4 spring onions, chopped, white and green parts
  • 1 tablespoon sesame seeds, roasted, optional
  • 4 cups hot cooked rice, for serving

Instructions
 

  • Make the seasoning sauce in a small bowl, mix together the sugar, rice wine, and soy sauce. Set aside.
  • Heat the oil in a non stick pan on medium to medium high heat, when hot, add the pork and ginger. Cook, breaking up the meat with your spatula until nicely browned, 3-5 minutes.
  • Mix in the seasoning sauce until well mixed in, simmer for 2-3 minutes.
  • Mix in the sesame oil, seeds, and spring onion (reserving a small amount for garnish), continue to simmer for about 30 seconds to a minute then remove from heat.
  • To serve, place 1 cup of rice in each bowl, top each bowl with ¼ of of the ginger pork. Sprinkle the top with some chopped spring onion, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,PORK
Caramel Chicken
June 4, 2018 Lee
Leave a comment

Caramel Chicken

This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken breasts, cut into bite size pieces, (2 lbs)
  • 1 cup sugar
  • 1 cup soy sauce
  • 1/4 cup water
  • white pepper powder, to taste
  • olive oil, as needed
  • hot cooked rice, as needed

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
  • While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
  • When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
  • Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
  • Cook your rice. Your preference on how to do that, I will use a rice cooker.
  • Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
  • Serve.

Notes

Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.
Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.
Recipe provided by good friend, Patti Stone.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tasty Ground Beef & Celery Stir Fry
June 4, 2018 Lee
Leave a comment

Tasty Ground Beef & Celery Stir Fry

This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 250 grams ground beef, (1/2 lb)
  • 2 cups celery, diced
  • 4 cloves garlic, smashed and sliced
  • 4 dried chilies, chopped
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon Shaoxing rice wine
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons oyster sauce

Instructions
 

  • Heat 1 tablespoon of the oil in a wok or non stick pan on medium heat, when hot, stir fry the beef until it starts to change color, about 2 minutes, then add the rice wine and stir fry for another minute. Remove the beef from the pan and set the beef aside.
  • Same pan, add the other 1 tablespoon of oil, when hot, add the sliced garlic and chilies, stir fry until fragrant, about 1/2 a minute.
  • Add the celery and season with the salt, as desired and saute for 5 minutes or until the celery is soft, then return the beef back to the pan and toss in the soy sauce and oyster sauce, stir fry for another 1 to 2 minutes.
  • Serve.

Notes

Low cost.
Inspired by the recipe Tasty Ground Beef & Celery from Spice the Plate.
* Best Value $1 or Less per Serving,: CHINESE,BEEF
Spicy Shredded Chicken Salad
June 4, 2018 Lee
1 Comment

Spicy Shredded Chicken Salad

This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless
  • 1/2 cup garlic, smashed and minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon red pepper flakes, or less, to taste
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon soy sauce
  • 1 1/2 teaspoons oyster sauce
  • 1/4 teaspoon ground cumin

Instructions
 

  • I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  • Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  • When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  • Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  • To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  • Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  • I did use a variant and added some diced pickled red onion.
  • Add the garlic mixture from the pan and toss to mix well.
  • Serve and garnish with cilantro or chill and serve with cilantro garnish.

Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.
Shortcut: Pickled Red Onion.
Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!
Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY,Sides - Salads
Asadong Pork Giniling with Quail Eggs & Mushrooms
June 2, 2018 Lee
1 Comment

Asadong Pork Giniling with Quail Eggs & Mushrooms

Ang Sarap, Raymund, New Zealand.
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018 exactly as written, very well liked by the family. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Filipino
Servings 3 servings

Ingredients
  

  • 500 grams ground pork, (1 lb)
  • 15-20 hard boiled quail eggs, peeled, or canned, Shortcut
  • 8 fresh Shiitake mushrooms, stems removed and sliced
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 2 pieces whole star anise
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 2 tablespoons cornstarch, mix with ¼ cup water to make a slurry
  • 3 spring onions, chopped, 1 inch pieces, white and green parts
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • salt and pepper, to taste
  • cooking oil, as needed

Instructions
 

  • If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  • In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  • Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  • Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  • Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  • When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  • Serve with a side of fresh cooked rice.

Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.
Shortcut: Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Eggs - Quail,PORK
Braised Quail Eggs & Mushrooms
June 2, 2018 Lee
1 Comment

Braised Quail Eggs & Mushrooms

Adapted from an internet recipe.
Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or canned, Shortcut
  • 1 tablespoon soy sauce
  • 1 spring onion, cut into 1 inch pieces, green and white
  • 2 cups fresh baby button mushrooms, or canned
  • cooking oil, for frying and sauteing

For the Sauce

  • 1½ tablespoons soy sauce
  • 1 cup chicken stock, fresh or from powder
  • ½ teaspoon sugar
  • black pepper, as desired

For the Thickener

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions
 

  • If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  • If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  • In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  • Heat a wok or large pan with about ½ inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
  • Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  • Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  • Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  • Serve as is as a side dish or serve with steamed vegetables for the light main dish.

Notes

Low cost as a light main dish.
Shortcut: Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,Eggs - Quail,MUSHROOMS,SIDES
Caramelized Pork & Quail Eggs
June 1, 2018 Lee
Leave a comment

Caramelized Pork & Quail Eggs

Adapted from an internet recipe.
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine Cambodian
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or 1 can drained, Shortcut
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 3 cups water
  • 2 cloves garlic, smashed and minced
  • ¼ cup fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups young coconut juice
  • 750 grams pork shoulder, cut into 1 inch pieces, (1½ lb)
  • 2 spring onions, sliced, white and green parts
  • ¼ teaspoon black pepper

Instructions
 

  • Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  • In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  • Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  • Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to over an hour.
  • When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.

Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: CAMBODIAN,Eggs - Quail,PORK
Chicken Paprikash
May 31, 2018 Lee
Leave a comment

Chicken Paprikash

Adapted from an internet recipe.
This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken quarters, bone in, separate legs and thighs
  • salt and pepper, as desired, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons paprika
  • 2 tablespoons all purpose flour
  • 1 can crushed tomatoes, (28 oz can) or whole and chopped
  • 1 cup chicken broth, fresh or from powder, Shortcut
  • 1/2 cup sour cream, Shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  • In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  • To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  • If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  • If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  • Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  • Serve over cooked egg noodles or mashed potatoes. Enjoy.

Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.
Shortcut: Sour Cream, Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Pasta Fagioli Kidney Bean
May 30, 2018 Lee
Leave a comment

Pasta Fagioli Kidney Bean

Adapted from an internet recipe.
Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 4 sprigs fresh thyme, or 2 teaspoons dried
  • 1 sprig fresh rosemary, or 1 teaspoon dried
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup onion, diced
  • 90 grams pancetta, chopped, or bacon, (3 oz)
  • 2 teaspoons garlic, minced
  • 5¾ cups chicken broth, Shortcut
  • 2 cans kidney beans, drained, rinsed, or 4 cups cooked, Shortcut
  • 1 cup dry macaroni
  • black pepper, as desired and to taste
  • pinch red pepper flakes, optional, to taste
  • Parmesan cheese, grated, for serving

Instructions
 

  • First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  • Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  • In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  • Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  • Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  • Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  • Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Red Kidney Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,: ITALIAN,SOUPS, STEWS, CHILI