Cardamom Bread (Bread Machine)

Cardamom Bread (Bread Machine)
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A friend of mine mentioned to me Cardamom Bread and that inspired me to research this and I came up with this. I made this on 17 Dec 2017, and wow is it good! This is a keeper.
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hour, or so
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hour, or so
Cardamom Bread (Bread Machine)
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A friend of mine mentioned to me Cardamom Bread and that inspired me to research this and I came up with this. I made this on 17 Dec 2017, and wow is it good! This is a keeper.
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hour, or so
Servings Prep Time
1 loaf 5 minutes
Cook Time
3 hour, or so
Ingredients
Servings: loaf
Instructions
  1. Add the ingredients to your bread machine in the order listed.
  2. Set the bread machine to Regular Bread, 1 1/2 pound loaf, light crust, and start.
  3. When the cycle is completed, remove the pan from the bread machine and remove the loaf to a rack to cool for a few minutes.
  4. Slice, butter, and enjoy!
Recipe Notes

Low cost.

Adapted from an internet recipe.

Dumpling Egg Soup II

Dumpling Egg Soup II
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup II
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Rating: 5
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
  4. When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
  5. Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.

Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.

Basic Applesauce (Slow Cooker)

Basic Applesauce (Slow Cooker)
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Rating: 5
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I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar, which is not available here. I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Basic Applesauce (Slow Cooker)
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Rating: 5
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I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar, which is not available here. I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water and a pinch of salt to your slow cooker and set to High setting.
  2. Peel, core, cut the apples in quarters, and slice. Put the apple slices in the slow cooker.
  3. Cover and cook until the apples are soft. Stir about every 15 minutes, after 30 to 45 minutes, mash with a potato masher. Add sugar if desired depending on how sweet you would like this. Cook to melt the sugar in and cook down to a sauce.
  4. Cook for another 30 minutes on Low setting, and you have the best tasting applesauce ever. Serve as a dessert or use as an ingredient in baking.
Recipe Notes

Low cost, and easy.

Adapted from an internet recipe.

Chicken Hearts & Gravy

Chicken Hearts & Gravy
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Rating: 5
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I like chicken hearts, and this is a simple and easy meal to put together. I made this on 12 Dec 2017 as a way to use up some chicken hearts I had in the freezer, and this gives me an idea for a base recipe for leftovers as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Chicken Hearts & Gravy
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Rating: 5
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I like chicken hearts, and this is a simple and easy meal to put together. I made this on 12 Dec 2017 as a way to use up some chicken hearts I had in the freezer, and this gives me an idea for a base recipe for leftovers as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat the oil and add the chicken hearts and saute for a few minutes, they release a lot of fat was well (additional flavor), add the onion and garlic, and saute until the onion is translucent and hearts cooked through. Drain the hearts.
  2. While the hearts are cooking. In a small sauce pan prepare the chicken gravy according to the packet instructions, this is normally 2 packets to make 2 cups. Once the gravy is made, add the drained hearts and stir in, season with the sage, celery seed, and salt and pepper to taste.
  3. In another small sauce pan, cook the pasta in boiling water until tender, then drain.
  4. Place some noodles on a plate and ladle on the gravy, enjoy.
Recipe Notes

Figure about 50 Baht for the chicken hearts. For 2 servings, this is about 74 cents per serving.

Shortcut: Gravy Mix.

I just winged this and it turned out great, Lee Thayer.
Thailand.

Dumpling Egg Soup I

Dumpling Egg Soup I
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Rating: 5
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I got this from a friend, who had an Asian friend make this soup for him, and as my friend calls it, 'comfort soup, right up there with chicken noodle soup'. My friend never kept the recipe and just goes by how he remembers it, and it not only looks great, it tastes great! This is a simple to prepare soup with plenty of nutrients. I will be making several versions of this easy and delicious soup. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup I
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Rating: 5
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I got this from a friend, who had an Asian friend make this soup for him, and as my friend calls it, 'comfort soup, right up there with chicken noodle soup'. My friend never kept the recipe and just goes by how he remembers it, and it not only looks great, it tastes great! This is a simple to prepare soup with plenty of nutrients. I will be making several versions of this easy and delicious soup. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Ingredients
Servings: serving
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potato pieces are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry the dumplings first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way. (And I totally forgot to add the wontons that I made just 2 hours before.)
  4. When the potato is tender, season with salt as desired, scoop the potato, eggs, and dumplings or wontons into a bowl, ladle over plenty of broth, top with 1 or 2 chopped spring onion.
  5. Serve with a spring onion or two on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Vegetable Wontons.

Recipe provided courtesy of good friend, Drew Padilla.
United States.

Spring Rolls aka Lumpia

Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
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Rating: 5
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom up over the filling
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long , and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing and envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.

Dinner Rolls (Bread Machine)

Dinner Rolls (Bread Machine)
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Rating: 5
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This comes from a good friend that has perfected this recipe over time. These are a little dense and chewy, which sounds delicious! Your bread machine does the heavy work, but you will cut these, let them rise and bake in the oven. I made these on 11 Dec 2017, perfect!
Servings Prep Time
8-10 dinner rolls 1-2 hours
Cook Time
20-25 minutes
Servings Prep Time
8-10 dinner rolls 1-2 hours
Cook Time
20-25 minutes
Dinner Rolls (Bread Machine)
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Rating: 5
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This comes from a good friend that has perfected this recipe over time. These are a little dense and chewy, which sounds delicious! Your bread machine does the heavy work, but you will cut these, let them rise and bake in the oven. I made these on 11 Dec 2017, perfect!
Servings Prep Time
8-10 dinner rolls 1-2 hours
Cook Time
20-25 minutes
Servings Prep Time
8-10 dinner rolls 1-2 hours
Cook Time
20-25 minutes
Ingredients
Servings: dinner rolls
Instructions
  1. Place ingredients in your bread machine in the order listed. Set to dough function and note the time until the cycle is completed. Keep an eye on the dough for the first few minutes, if it appears to dry, add a tablespoon of milk at a time until the dough comes together to a ball. I used two additional tablespoons of milk, this photo is about 10 minutes into the cycle.
  2. When the dough cycle is complete, roll dough out onto a lightly floured surface, cut into 8 or 10 equal portions (9 fit perfect in a 8x8 baking dish), shape into balls, and place in a baking dish with a sheet of parchment on the bottom, lightly dusted with flour as well. Let rolls rise.
  3. Preheat your oven to 180 C (350 F). When the rolls have risen, bake for 20-25 minutes or until nice and golden brown. Brush with melted butter when you remove from the oven.
Recipe Notes

Low cost.

Recipe and photo provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Hamburger Gravy

Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
  2. then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
  3. Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
  4. Serve over mashed potatoes with your choice of sides and enjoy.
Recipe Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Seasoned Salt.

Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Fish & Mushroom Chowder

Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
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Rating: 5
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Whitefish & Capers

Whitefish & Capers
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Whitefish & Capers
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Rating: 5
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  2. Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  3. Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  4. Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Recipe Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.

Adapted from an internet recipe.