Fajita Peppers
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
To Marinate the Chicken
  1. Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
  1. Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  2. Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper as well.
  3. Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven in the oven).
  4. Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  5. Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  6. Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Recipe Notes

Chicken breasts will cost about 57 Baht/kilo. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about $1.15 per serving.

Shortcut: Fajita Seasoning Mix.

My own creation, Lee Thayer.
Thailand.

Crustless Fresh Pumpkin Pie
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Ingredients
For the Filling after the pumpkin is cooked
Servings: servings
Instructions
Dish Size, Type, Temp, and Times
  1. 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
  1. First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  2. Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  3. Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  4. Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  5. Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  6. You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  7. Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  8. Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  9. Serve topped with whipped cream and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pork Ribs & Sauerkraut (Slow Cooker)
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
  2. Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
  3. Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
  4. When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
  5. Serve.
Recipe Notes

I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Mushroom Herb Gravy
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  3. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  4. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  5. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  6. Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  7. Serve over mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mushroom Herb Pasta
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
  3. While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  4. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  5. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  6. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
  7. Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
  8. Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
  9. Serve as a main by itself or with baked fish or grilled sausages.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Hamburger Noodle Supper
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet on medium heat and add the ground beef, breaking it up with the spatula, and cook until no longer pink then drain.
  2. While the beef is cooking, heat a sauce pan with the beef stock and when boiling, add the ramen without the seasoning pack, and cook until tender, drain and set aside.
  3. To the beef, place on low heat add the vegetables and mix in the two seasoning packs as well.
  4. When the ramen is done, drain, then add to the beef mixture. Mix and heat until everything is heated through.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Use ground pork and pork flavored ramen. 2. Use egg noodles in place of ramen. 3. Use fresh cooked corn and diced carrots. 4. Add onion and garlic powder when cooking the beef or fresh diced and minced. 5. Add fresh blanched broccoli.

Adapted from an internet recipe.

Chicken & Dressing II (Slow Cooker)
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
  2. Place a slice of Swiss cheese on each chicken breast.
  3. Add the dry stuffing mix covering the entire pot.
  4. Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
  5. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.