Archive for the ‘* Best Value $1 or Less per Serving’ Category
Coq au Vin (Pressure Cooker)
May 2, 2018 Lee
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Coq au Vin (Pressure Cooker)

Adapted from an internet recipe.
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9½ quart stove top pressure cooker. Follow all the safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Dish
Cuisine French
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo chicken pieces, bone in, skin on, thighs or quarters perfect, (2 lb)
  • ¼ cup olive oil
  • 250 grams smoked bacon, diced, (8 oz)
  • 2 brown onions, sliced
  • 2 cloves garlic, smashed and minced
  • 2¼ cups red wine
  • 2 tablespoons all purpose flour
  • 1-2 bay leaves
  • 200 grams white button mushrooms, or Shiitake with stems removed, (7 oz)
  • 3 small potaoes, per serving or large and diced large
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  • Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  • Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  • Add the wine then season as desired with salt and pepper and add the bay leaves.
  • Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  • While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  • While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  • When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  • When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  • When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.

Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.
* Best Value $1 or Less per Serving,: FRENCH,Chicken - Pressure Cooker
Kai Yad Sai (Thai Stuffed Omelet)
May 1, 2018 Lee
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Kai Yad Sai (Thai Stuffed Omelet)

These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

For the Eggs

  • 6 eggs, chicken or duck
  • ground white pepper, to taste
  • 1/2 teaspoon fish sauce

For the Pork Filling

  • 250 grams ground pork, (1/2 lb)
  • 2 teaspoons fish sauce
  • 1/2 cup roma tomatoes, finely chopped
  • 1/2 cup long beans, finely chopped
  • 4 small shallots, finely diced
  • 2 teaspoons sugar
  • 1/2 teaspoon soy sauce
  • fresh cilantro, chopped, for garnish
  • spring onion, sliced, for garnish
  • ground white pepper, to taste

To Prepare

  • cooking oil, as needed

Instructions
 

  • In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  • In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  • When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  • In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  • Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  • Then fold over the two other sides to make a square.
  • Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck,PORK
Roti John (Singapore Omelette Sandwich)
May 1, 2018 Lee
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Roti John (Singapore Omelette Sandwich)

Adapted from an internet recipe.
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine Malaysian, Singaporean
Servings 10 sandwiches

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 5 eggs, chicken or duck, beaten
  • ½ cup shallots, finely diced
  • 1 green chili, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 10 baguettes, or hot dog buns
  • cooking oil, as needed

For Toppings & Sauce

  • spring onions, sliced, white and green parts
  • green chili, sliced
  • tomato sauce
  • sweet chili sauce
  • Sriracha Chili Garlic sauce
  • mayo

Instructions
 

  • In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  • Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  • Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  • Serve with toppings and sauces as desired.

Notes

Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
* Best Value $1 or Less per Serving,: MALAYSIAN,: SINGAPOREAN,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Chicken & Rice Casserole
April 30, 2018 Lee
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Chicken & Rice Casserole

Adapted from an internet recipe.
This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • butter, as needed
  • 2 cups dry white rice
  • 1 onion, diced
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 2 cans condensed cream of mushroom soup, Shortcut
  • salt and black pepper, to taste
  • 4 chicken thighs, large, bone in, skin on, Shortcut
  • 2 tablespoons butter, melted
  • 2 teaspoons dried thyme
  • 1 clove garlic, smashed and finely minced
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions
 

  • Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
  • Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
  • Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
  • Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
  • Sprinkle the top with chopped parsley and serve.

Notes

Low cost.
Shortcut: Condensed Cream of Mushroom Soup, Chicken Broth (Pressure Cooker).
Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.
* Best Value $1 or Less per Serving,CASSEROLES
Mexican Deviled Eggs I
April 29, 2018 Lee
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Mexican Deviled Eggs I

Adapted from an internet recipe.
I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled, Shortcuts
  • ⅓ cup mayo
  • ½ cup Cheddar cheese, shredded
  • 2 tablespoons sour cream, Shortcut
  • 1 tablespoon chives, chopped, or spring onion
  • 2 teaspoons taco seasoning mix, Shortcut
  • fresh cilantro, finely chopped, for garnish

Instructions
 

  • Cut the cooled and peeled eggs in half, remove the yolks to a medium mixing bowl and place the whites on a serving tray or plate.
  • Mash the yolks with a fork then add the cheese, mayo, sour cream, chives (or spring onion), just 1½ teaspoons of the taco seasoning. Mix together.
  • Spoon or pipe the mixture into the egg whites.
  • Dust lightly with the remaining taco seasoning and sprinkle lightly with cilantro. Chill in the fridge until you serve. Enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Tuna Salad
April 28, 2018 Lee
1 Comment

Tuna Salad

Natasha's Kitchen, Natasha Kravchuk, United States.
This recipe comes from a good friend, and she has never been wrong with a recipe, and this recipe is excellent as well. Makes for tasty sandwiches. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cans tuna in water, standard size cans, or 2 cups fresh, Shortcut
  • 1 medium brown onion, finely diced
  • 1 medium Granny Smith apple, cored, seeded, diced
  • 1 avocado, peeled, seeded, diced
  • 1 cup mayo, or to taste
  • ½ teaspoon lemon or lime juice, or to taste
  • ½ cup toasted nuts, sliced almonds or chopped pecans, optional
  • ⅛ teaspoon black pepper, or to taste

Instructions
 

  • Core and chop the apple. I use an apple corer and slicer that removes the core and makes 8 slices. I took each slice, slice it again lengthwise, then chopped. Add the lime or lemon juice at this time to prevent the chopped pieces from turning brown.
  • Toast the nuts, your choice of almonds or walnuts, these are optional.
  • Drain the tuna well or prepare fresh cooked tuna and let that drain after you have removed the bones and flaked it. If using fresh tuna, use 2 cups or 2 1/2 cups. Three cans of tuna (140 grams each), the onion, and apple with lime juice ready for mixing.
  • Add all the ingredients to a large mixing bowl and mix to combine, taste and adjust mayo, pepper, and lemon/lime juice to your liking. Mixed and ready to chill, no nuts or avocado used this time.
  • Cover and chill for a few hours, serve in sandwiches or as a dip.

Notes

Figure about 42 Baht per average size can of tuna, for 8 servings, this is about 66 cents per serving.
Shortcut: Tuna.
Variants: 1. Replace the tuna with 2 cups of cooked, chopped chicken. 2. Use a red onion in place of the brown onion. 3. Use a Fuji apple in place of the Granny Smith apple.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES,FISH - ALL,Fish - Tuna
Rajma – Kidney Bean Curry (Pressure Cooker)
April 28, 2018 Lee
1 Comment

Rajma - Kidney Bean Curry (Pressure Cooker)

Adapted from an internet recipe.
This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish, Side
Cuisine Indian, Vegetarian
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 cups dry red kidney beans
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 1 large onion, minced
  • 4 cloves garlic, smashed and finely minced
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Thai chili powder
  • ½ teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 plum tomatoes, chopped
  • 1 teaspoon sugar
  • salt, to taste
  • water, as needed
  • 2 teaspoons garam masala, optional
  • 1 teaspoon ground red pepper, optional
  • ¼ cup fresh cilantro leaves, chopped, for garnish

Instructions
 

  • Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 hours.
  • After 6 hours, drain and rinse the beans, just leave in the strainer for now.
  • In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  • Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  • Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  • Serve as a side dish or a main dish over rice.

Notes

Low cost.
Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDIAN,Sides - Pressure Cooker,VEGETARIAN
Pumpkin Orange Cookies
April 27, 2018 Lee
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Pumpkin Orange Cookies

These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, 1 standard block, softened, (2 sticks)
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg, chicken or duck
  • 2 cups cooked pumpkin, (one 15 oz can)
  • 4-5 tablespoons fresh orange juice, divided
  • 1 1/2 teaspoon orange peel, grated, divided
  • 1/2 cup nuts, chopped, optional
  • 1 1/2 cups powdered sugar

Instructions
 

  • First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂
  • Preheat your oven to 190 C (375 F).
  • In a large mixing bowl, mix together the flour, baking soda, and salt.
  • In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.
  • Slowly add the flour and mix in until well combined. Stir in the nuts if using those.
  • Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.
  • Place the cookies onto a wire rack and cool completely.
  • To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.
  • Spread about 1/2 teaspoon of icing on each fully cooled cookie.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Sweet Potato Pie
April 27, 2018 Lee
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Sweet Potato Pie

Adapted from an internet recipe.
This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams sweet potato
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs, chicken or duck
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 pie crust, 9 inch, bought, Shortcut

Instructions
 

  • Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  • If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  • Preheat your oven to 180 C (350 F).
  • Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  • Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  • Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.

Notes

Low cost.
Shortcut: Pie Crust.
* Best Value $1 or Less per Serving,DESSERTS
Chicken Noodle Soup Casserole
April 26, 2018 Lee
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Chicken Noodle Soup Casserole

This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • chicken noodle soup, homemade, leftover
  • peas, leftover
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1-2 cups Parmesan cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F).
  • If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  • Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  • Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  • Bake for 30 minutes, serve and enjoy.

Notes

Low cost as the soup and peas are paid for.
Variants: 1. Use peas and carrots in place of just peas.
Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS