Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pasta Fazul
May 29, 2018 Lee
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Pasta Fazul

From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 5 servings

Ingredients
  

  • 3 cloves garlic, smashed and minced
  • 1 onion, diced
  • 1 carrot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 4 tablespoons olive oil
  • 1 can whole peeled tomatoes, drain juice and retain, chop the tomatoes
  • 2 cups cannellini beans, cooked, drained, rinsed
  • 250 grams dry macaroni, (8 oz)
  • 2 tablespoons butter
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  • Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  • Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  • Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  • While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  • Add the pasta to the pot with the beans and mix in.
  • Serve with additional Parmesan cheese for topping if desired.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Parmesan Chicken & Broccoli
May 29, 2018 Lee
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Parmesan Chicken & Broccoli

This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless, skinless
  • 340 grams fresh broccoli, cut into florets, plus stem
  • 2 tablespoons olive oil, divided
  • salt, pepper, garlic powder, as desired
  • 2 cloves garlic, smashed and minced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Preheat your oven to 220 C (425 F). Grease a rimmed baking sheet or shallow baking dish with 1 tablespoon of the oil.
  • Lay the chicken in the center of the sheet and place the broccoli around the chicken. Drizzle (or use an oil mister) the remaining 1 tablespoon of oil. Season everything with salt, pepper, and garlic powder to taste or as desired.
  • Bake for 30 minutes or until the chicken is cooked through and juices are clear. Use a thermometer for a target temp of 71 C (160 F) or sacrifice one piece and cut in half to check.
  • While the chicken is cooking, mix together the minced garlic, Parmesan, and parsley in a small bowl.
  • When the chicken is done, remove from the oven, top each piece of chicken with the mixture parsley mixture, then broil (top coil for counter top ovens) for 3 minutes until the cheese is melted and the broccoli nicely browned.
  • Remove from oven, tent with foil for 5 minutes.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Ham, Egg & Cheese Breakfast Pizza
May 28, 2018 Lee
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Ham, Egg & Cheese Breakfast Pizza

Adapted from an internet recipe.
This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 12 inch pizza

Equipment

  • Pizza Pan (12 inch)
  • Oven

Ingredients
  

  • olive oil
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup ham, diced
  • 5 eggs
  • black pepper, as desired
  • fresh parsley, finely chopped

For the Crust

  • 1 cup all purpose flour
  • ¼ teaspoon instant yeast
  • â…› teaspoon salt
  • â…œ cup water
  • ½ teaspoon Italian seasoning, optional, Shortcut

Instructions
 

  • Preheat your oven to 220° C (425° F). Oil a baking sheet or pizza pan with olive oil.
  • Make the crust by adding the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the lightly floured counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  • Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  • Place the ball of dough in the center of your pizza pan or baking sheet. Use the heels of your hands and working from the middle gently press the dough outward until it’s about ¼ of an inch thick or less, while rotating the pan. You can also use a rolling pin for this part.
  • Spread some olive oil on the dough, place in the oven for 5 minutes, then remove.
  • Now add the cheese evenly over the top, then the ham, then crack the eggs onto the pizza, season with black pepper.
  • Into the oven again and bake this time until the crust is golden brown and the eggs set but yolks still a little soft, about 15 minutes. (Keep an eye on it, no one likes a burn breakfast pizza 😉 and all ovens are different.)
  • Remove from the oven, sprinkle with fresh chopped parsley, slice, and serve.

Notes

Low cost.
Shortcut: Italian Seasoning.
Variants: 1. Add cooked and chopped bacon. 2. Add chopped Canadian Bacon. 3. Use any cheese you prefer. 4. Add diced bell pepper (think breakfast omelet pizza).
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),PIZZA
Classic Chinese Fried Rice – Yangzhou Version
May 28, 2018 Lee
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Classic Chinese Fried Rice - Yangzhou Version

Sounds like another winner of a fried rice dish, on my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 6 cups leftover rice
  • 2 eggs, beaten
  • 3 tablespoons cooking oil, divided
  • 1/4 cup Chinese ham, or regular ham
  • 10-12 shrimp, peeled, deveined, tails removed
  • 1/2 cup green peas
  • 1/2 cup carrot, diced
  • pinch salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon light soy sauce
  • 2 spring onions, slice, white and green parts

Instructions
 

  • Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  • Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  • Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  • Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  • Add the spring onion and stir fry for 30 seconds.
  • Serve.

Notes

Low cost.
Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.
This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Soy Sauce Fried Rice
May 28, 2018 Lee
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Soy Sauce Fried Rice

This comes from a good friend in China and this sounds really tasty. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup fresh shrimp, peeled, deveined, tail removed
  • 4 cups leftover rice
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1 1/2 teaspoons dark soy sauce
  • pinch salt
  • 3 tablespoons cooking oil, divided
  • 1-2 cups cabbage, shredded, optional

Instructions
 

  • Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  • Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  • When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  • Serve.

Notes

Low cost.
This recipe for Soy Sauce Fried Rice is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Taco Soup
May 27, 2018 Lee
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Taco Soup

This recipe comes from a good friend and is highly recommended by her. Feel free to add or remove any of the ingredients. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, (1 1/2 lbs)
  • 1 packet taco seasoning mix, Shortcut
  • 2 packets dry ranch dressing mix, Shortcut
  • 1 can corn, or 1 1/2 cups fresh cooked
  • 1 can diced tomatoes, or 1 1/2 cups fresh diced
  • 1 can Pinto beans, drained, Shortcut
  • 1 can red Kidney beans, drained or chili beans, Shortcut
  • 2 cups tomato sauce, Shortcut
  • 1 can Rotel tomatoes and chilies, optional for Thailand
  • 1 can hominy, optional for Thailand

Instructions
 

  • In a large pot, cook the ground beef, when browned and just cooked through, drain most of the fat off, not all, that is flavor.
  • Add the remaining ingredients, simmer for at least 30 minutes, but for a great soup, simmer about an hour with the lid at a slight angle.
  • Serve and enjoy.

Notes

Low cost if making the shortcuts. Spend some time and make the shortcuts, the result is a dish you made, not simply heated from canned items.
Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn, Pinto Beans (Pressure Cooker), Red Kidney Beans (Pressure Cooker), Chili Beans, Tomato Sauce.
Variants: These can be anything, think about how you make a taco, make it your own. 1. Use fried corn in place of canned corn. 2. Use Chili Beans in place of kidney beans. 3. Use roasted, seeded, and diced chilies in place of Rotel.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cornmeal Whitefish II (Simplicity)
May 27, 2018 Lee
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Cornmeal Whitefish II (Simplicity)

Inspired by over sleeping my nap, Lee Thayer, Thailand.
This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • whitefish fillets, figure 1-2 fillets per peron
  • cornmeal, as needed
  • lemon pepper, as desired
  • lard, Shortcut

Instructions
 

  • Cut your whitefish fillets in half if you like, easier to manage that way.
  • Place some cornmeal in a shallow dish, season the cornmeal with lemon pepper as desired.
  • Heat a large non stick pan with 2-3 tablespoons of lard. When the oil is hot, dredge each fillet in cornmeal, coating it well. place fillets in the hot lard. cook until golden brown on the bottom then turn fillets over with tongs and cook until golden brown, remove to paper towels.
  • When all the fillets are cooked, serve with a vegetable or a salad for a nice meal.

Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Shortcut: Rendering Lard.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,FISH - ALL,Fish - White Fish
Beef & Bean Casserole
May 26, 2018 Lee
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Beef & Bean Casserole

Adapted from an internet recipe.
This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dry Pinto beans, cooked and drained, Shortcut
  • 500 grams ground beef, (1 lb)
  • 1 small onion, diced
  • 1 clove garlic, smashed and minced
  • 1 fresh Jalapeno pepper, seeded, finely chopped
  • 2 cups tomato sauce, Shortcut
  • 1 medium tomato, chopped, or 2-3 plum tomatoes
  • 1 cup Cheddar cheese, shredded
  • 1 box Jiffy Corn Muffin Mix, Shortcut
  • 1 egg
  • â…“ cup milk

Instructions
 

  • First order of business, need to get those pinto beans cooked, use what ever method you prefer, stove top, slow cooker, or my preferred way is the pressure cooker. Drain and set the beans aside.
  • Preheat your oven to 200° C (400° F).
  • In a large pot, cook the ground beef, onion, and garlic, break up the beef as you cook, when browned and cooked through, drain the fat then add the cooked beans, jalapeno, tomato and tomato sauce, and mix together.
  • Pour mixture into a heat proof baking dish and spread out evenly. I will guess a 7x11 or 9x13, and I will clarify this when I make it.
  • Mix together the Jiffy mix, egg, and milk, pour over the meat and bean mixture.
  • Bake for about 15 to 20 minutes or until the cornbread is lightly browned.
  • Serve. I would serve this with mashed potatoes or a nice green salad.

Notes

Low cost.
Shortcuts: Pinto Beans (Pressure Cooker), Jiffy Corn Muffin Mix, Tomato Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Kung Pao Mushroom
May 26, 2018 Lee
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Kung Pao Mushroom

China Sichuan Food, Elaine, China.
This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 3 large King Oyster mushrooms, or 4 smaller ones
  • ½ cup peanuts, skinless, toasted
  • 1 spring onion, white only, cut into 1/4 inch slices
  • 6-10 dried Bird's Eye chilies, chopped, less for less heat
  • 2 tablespoons cooking oil
  • 15-20 black peppercorns, Sichuan peppercorns if you have them

For the Stir Fry Sauce

  • ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1 inch fresh ginger, grated
  • 1 tablespoon fresh spring onion, chopped, green and white parts
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon corn starch
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • ½ teaspoon sugar

Instructions
 

  • Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into ½ to ¾ inch pieces
  • Mix together the Sauce in a bowl, set aside.
  • Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  • Add the mushroom and cook until they are soft and tender.
  • Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  • Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  • Serve over steamed rice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,VEGAN,VEGETARIAN
Fried Oyster Mushrooms
May 24, 2018 Lee
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Fried Oyster Mushrooms

This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 400 grams fresh oyster mushrooms, (14 oz)
  • 1 egg, lightly beaten
  • 1 cup corn starch
  • salt and pepper, as desired
  • 1-2 cups lard, or cooking oil, for frying, OR make from a shortcut

Instructions
 

  • Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
  • I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
  • To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
  • Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
  • To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
  • Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
  • Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
  • Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
  • Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
  • Fry until golden brown, turning them often as you fry them.
  • Remove from the pan and drain on paper towels.
  • Place on a serving tray or large plate, serve with additional salt and pepper as desired.

Notes

Low cost.
Shortcut: Rendering Lard.
Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.
This recipe for Fried Oyster Mushrooms is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE,APPETIZERS / SNACKS,MUSHROOMS,SIDES