Saffron Curry Rice

Saffron Curry Rice

William Kennison, United States.
This recipe comes from a good friend who has made curry rice and saffron rice on many occasions, he decided to combine the two. His results is great curry rice with a subtle flavor and body from the saffron. Here is his original recipe. Two methods are listed for this, Stovetop and Rice Cooker. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • cups dry Jasmine rice, rinsed and drained
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1 pinch saffron threads, (6-8 threads)
  • 1 tablespoon madras curry paste, or 1½ teaspoons of yellow curry powder

Instructions
 

Stovetop Method

  • In a saucepan, add all the ingredients and stir together.
  • Heat the saucepan to boiling, stirring occasionally. Reduce heat to low and cover for 10 minutes.
  • Remove from heat, fluff rice, serve as a side dish with any Asian dish.

Rice Cooker Method

  • Add the rinsed rice, curry powder, and saffron to your rice cooker.
  • Add the broth and stir together.
  • Cover and set the cooker to Cook setting and let it complete the cook cycle and automatically switch to Warm setting.
  • Unplug the cooker and fluff rice with a rice paddle. Serve as a side dish.
  • Serve as a side dish, enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use yellow curry powder in place of the madras paste, excellent curry flavor with a bit less heat. 
BJ’s Rice A Roni

BJ's Rice A Roni

Just a Pinch Recipe Club - Susan Simons, United States
There is two procedures here, one for boxed rice a roni, and one for homemade rice a roni. Where I live the boxed version is pricey, but the homemade is so easy! Gravy with rice was a staple in the Navy when I served. I made this on 1 Dec 2021, I and the family absolutely loved this! Highly recommended. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the boxed Rice A Roni

  • 1 tablespoon butter
  • 1 package Rice-A-Roni
  • 2 cups chicken gravy, homemade or from a packet, Shortcut
  • 1 cup water

For the Homemade Rice A Roni

  • 1 recipe homemade rice a roni, Shortcut
  • 2 cups chicken gravy, homemade or from a packet, Shortcut

Instructions
 

For the Boxed Rice A Roni

  • Melt the butter in a large non stick pan, when hot, add the package of rice a roni, not the seasoning packet, saute until the pasta is golden brown.
  • Add the water and seasoning packet, and simmer for 2-3 minutes.
  • Add the gravy and stir in, bring to a boil, then cover and remove the pan from heat.
  • Let the pan sit for 5 minutes, covered, no peaking.
  • Serve as a side dish with any meal.

For the Homemade Rice A Roni

  • Prepare the rice a roni per the recipe instructions, either the skillet method or the rice cooker method.
  • Just before the rice a roni is done cooking, prepare the gravy, either from homemade or from a packet.
  • When the rice a roni is done, add the gravy and stir in.
  • Serve as a side dish with any meal.

Notes

Low cost (for Thailand) if making the Rice A Roni from homemade and I prefer to use the rice cooker method.
Shortcuts: Chicken Gravy, Beef Gravy, Copycat Rice A Roni, Rice A Roni (Rice Cooker)
Variants: 1. Add cooked mushrooms, garlic, onion, ginger, diced bell pepper, chopped spring onion, parsley, chopped broccoli, etc. 2. Add 2 cups of cooked and shredded chicken. 3. Add a good shake of black pepper. 4. Use beef gravy.
Tako (Octopus) Sausages

Tako (Octopus) Sausages

Now for the name, these are Japanese pork sausages, NOT octopus sausages, although octopus sausage does sound intriguing, but I don't think I will be making that. When I lived in Japan (13 years), I absolutely loved Japanese sausage. This comes from a good friend who is Japanese. These are typically made for bento (lunch) boxes, but for this, think of these as a side to a good pasta dish. Oddly enough, we buy these in local 7-11's in town, never seen them in the large grocery stores like Tesco or Tops in the city.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Appetizer, Side
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 4-6 links Japanese sausage
  • cooking oil, as needed

Instructions
 

  • Japanese sausage is typically about 3 inches long in a natural sheep gut casing. To prep, first thing is to make a cut halfway down the sausage, straight through to the other side, this results in '2 legs'.
  • Rotate the sausage 90 degrees, and make another cut through the sausage to the other side, this results in '4 legs'.
  • Optionally, you cut each 'leg' in half, resulting in '8 legs' but I found 4 legs to be perfect. Now we can cook them.
  • Heat some cooking oil in a non stick pan on medium heat, when hot, add the sausages, as the sausages cook, the 'legs' will open and curl.
  • Cook until the sausage is cooked through, keep in mind these are raw pork sausages so they must me cooked through.
  • Drain on paper towels, serve as a side with any pasta or rice dish or as a snack or appetizer. Enjoy.

Notes

One package of 4 Japanese sausage is about 42 Baht. Figuring 2 per serving, this is about an additional 66 cents per serving for a side dish, if serving with a pasta, the overall dish will be less than $1 per serving.
This recipe for Tako (Octopus) Sausage inspired by Just One Cookbook.
Sicilian Style Carrots

Sicilian Style Carrots

Adapted from an internet recipe.
Sounds like a good twist on carrots for a nice side dish, on my to make and taste list.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine Italian
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 750 grams carrots, trimmed, peeled is up to you, and sliced, (1½ lb)
  • 3 anchovy fillets, in olive oil, minced
  • 1 clove garlic, smashed and finely minced
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh parsley, chopped
  • salt, as desired

Instructions
 

  • Clean and prep the carrots. Preheat your oven to 220° C (425° F). Line a baking sheet with parchment paper or foil.
  • In a large mixing bowl, toss the carrots with 1 tablespoon of olive oil.
  • Spread carrots out on the baking sheet.
  • Roast in the oven for 20-25 minutes or until tender.
  • While the carrots are roasting, in a small bowl, mix together the anchovies, garlic, and 1 tablespoon of olive oil.
  • Remove the carrots from the oven and place in a heatproof mixing bowl or pot and toss with the anchovy mixture.
  • Serve.
Dill & Chive Peas

Dill & Chive Peas

To me this sounds quite delicious, on my to make and taste list.
Course Side
Cuisine American

Ingredients
  

  • 1 package frozen peas, (500 grams / 1 lb)
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon butter
  • 1 teaspoon lemon pepper
  • 1 pinch salt, as desired, to taste

Instructions
 

  • Heat the peas in a sauce pan of water until warmed through and nice and hot. Drain.
  • Add remaining ingredients and mix together.
  • Serve as a side with any meal.

Notes

Low cost per serving.
Variant: 1. Add some sauteed fresh button mushrooms.
Adapted from an internet recipe.
Creamy Skillet Noodles with Peas

Creamy Skillet Noodles with Peas

Sounds very good, and this can be a nice side dish as written, or add a variant and you have a main dish. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 1/4 cup butter, (1/2 stick)
  • 2 tablespoons vegetable oil
  • 5 cups dry thin egg noodles, or thin spaghetti, kind of broken up
  • 2 1/2 cups frozen peas, (10 oz / 284 grams)
  • 2 1/2 cups chicken broth, fresh or from powder, (Shortcut)
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the butter and oil in a large non stick pan on medium heat. When hot, add the dry pasta and stir until the pasta is coated with the butter and oil, and lightly browned (it will smell like popcorn).
  • Add the remaining ingredients and stir together and bring to a boil.
  • Reduce heat to a simmer, cover, and cook, stirring occasionally for about 10-15 minutes or until the pasta is tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. To make a main dish, add cubed ham, cooked smoked sausage, or cooked chopped chicken. 2. Add dice bell pepper. 3. Add sauteed sliced fresh mushrooms.
Adapted from an internet recipe.
Jammy Eggs

Jammy Eggs

This sounds good, and easier than making deviled eggs. The eggs for this are not quite soft boiled and not quite hard per the recipe.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken eggs, room temperature
  • 2 peperoncini peppers, in brine, drained
  • 4 sprigs fresh parsley
  • 1/4 cup mayo
  • 1/2 teaspoon paprika, smoked or hot if you have it
  • salt, as desired, to taste

Instructions
 

  • Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.
  • While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.
  • In another small bowl, add the mayo and paprika, and mix together.
  • Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.
  • Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.
  • Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.

Notes

Low cost.
Variant: 1. No peperoncini? No problem, use cornichons, olives, etc.
Adapted from an internet recipe.
Cheater Mushroom Gravy

Cheater Mushroom Gravy

I call this 'cheater' because I use Lobo brand (Thai) gravy packets, there is western brand gravy packets here but those are about $2 each, the Thai brand I use, and it is good quality, is about 50 cents a packet. I like gravy and mashed potatoes, and I love a gravy with a lot of fresh mushrooms. This recipe is not rocket science or my creation, I am simply adding this for my own reference later.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 packets beef gravy
  • 225 grams fresh mushrooms, button, cremini, or Shiitake would be perfect, (8 oz)
  • 1 tablespoon butter
  • salt and pepper, as desired, to taste

Instructions
 

  • Rinse the mushrooms (and for Shiitake also remove the stems) and slice them. Heat a non stick pan on medium heat with the butter, add the mushrooms and season as desired with salt and pepper. Saute, stirring and turn them often until all the water released from them has just evaporated. Remove the pan from heat and set aside.
  • In a small sauce pan, prepare the gravy per the packet instructions, normally whisk in 1 cup of water for each packet and heat to boiling while whisking or stirring constantly until thickened.
  • When the gravy has thickened, remove that from heat and put the pan with the mushrooms back on the heat. Pour in the gravy and stir to mix, Heat until nice and hot, season with salt and pepper as desired. Serve over mashed potatoes.

Notes

Low cost.
Basic Fried Cabbage

Basic Fried Cabbage

When it comes to side dishes, I like easy and quick to prepare, and this dish fits right in. Four ingredients and 15 minutes or so of your time. Cabbage is readily available here as it is a common side dish, uncooked with many Thai dishes. Frying it interested by brother in law. A common ingredient, prepared a different way.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 head green cabbage
  • black pepper, as desired
  • 1 tablespoon butter
  • 1 tablespoon bacon fat

Instructions
 

  • Trim off the stem end just slightly, then quarter the head top down through the core, slice off each core piece, slice the 4 pieces into 1/2 inch slices.
  • Heat a non stick pan on medium heat and add the butter and bacon fat, when hot, add the cabbage.
  • Fry the cabbage, turning occasionally, until tender and just starting to brown. Done, perfect and simple side dish.

Notes

Low cost.
Just a stripped down version of fried cabbage without any extras.
Sauteed Red Radish

Sauteed Red Radish

I have never heard of this until yesterday, and I happen to have red radishes in the fridge. I made these on 10 Jan 2019, very nice flavor and a perfect side dish. Four ingredients and 10-15 minutes of your time.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 20 small red radishes
  • salt and pepper, as desired, to taste

Instructions
 

  • In Thailand, I have never seen small radishes, only large, tops are removed and they are sold 3-5 to a pack, they are large. Here I used a pack of 4 big ones, scrubbed and ends trimmed.
  • For small radishes, simply slice in half from top to bottom. For large radishes, slice top to bottom into 3 to 5 pieces.
  • Heat the butter on low heat, when hot, add the radishes cut down side for halved, and for the large ones, the two side pieces cut side down and the center pieces, just add to the pan. Season with salt and pepper as desired.
  • Stir and toss occasionally until the radishes are starting to brown and softened.
  • Serve as a side dish with any meal.

Notes

Low cost, and virtually free if you have red radishes in your garden.
Adapted from an internet recipe.