Macaroni Salad II

Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
  2. In a large mixing bowl, whisk together the mayo, vinegar, sugar, mustard, and garlic until smooth the add the onion, celery, bell pepper, eggs, and parsley. Mix to combine then add the pasta and mix to coat, then add the mayo and mix to coat.
  3. Refrigerate for several hours before serving as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mushroom & Egg Salad

Mushroom & Egg Salad
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on! This one sounds like a winner as well. For this I will use Shiitake mushrooms, white button mushrooms not common here and expensive when they are available. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Mushroom & Egg Salad
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on! This one sounds like a winner as well. For this I will use Shiitake mushrooms, white button mushrooms not common here and expensive when they are available. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan, put the mushrooms in a large mixing bowl.
  2. While the mushrooms are cooking, or wait until the mushrooms are done and use that pan, heat that pan or another non stick pan with a splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  3. Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  4. In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your likeness.
  5. Chill for several hours in the fridge before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs.

This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.

Chicken Olivye (Chicken Potato Salad)

Chicken Olivye (Chicken Potato Salad)
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This is a potato salad that is very popular in Russia and Eastern Europe. Highly recommended. This is a two for one recipe, you can make chicken broth you can save and use in another recipe.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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This is a potato salad that is very popular in Russia and Eastern Europe. Highly recommended. This is a two for one recipe, you can make chicken broth you can save and use in another recipe.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  3. Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through. Remove the pot from heat and let sit until room temp with the chicken in the broth (Juicier chicken). Remove the chicken and dice and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  4. Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  5. Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. For the mayo start out with less than a cup and add as needed to fully coat everything.
  6. Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Recipe Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.

Variants: Substitute cooked diced ham or kielbasa for the chicken. Add sliced red radish or diced daikon.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

Southern Fattoush

Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
For the Dressing
For the Salad
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  3. Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  4. To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.
Recipe Notes

Low cost.

Shortcut: Pita Bread.

Provided courtesy of good friend, Stephen Connell.
United States.

Creamy Cucumber Salad

Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the sour cream, you can substitute Greek yogurt but omit the lemon juice. You can also make make the sour cream using labneh, shortcut for that is in the Recipe Notes section below.
  2. For the salt, you can make the dressing with the salt included but the salad will need to be consumed just after making or within just a few hours as the salt will cause the cucumbers to weep. An alternative is to salt the cucumber slices in a sieve and let them set for an hour, gently squeeze out remaining moisture, then proceed as directed, which will result in crispy cucumbers for 2-3 days with the dressing. This photo is of the cucumbers salted and draining.
  3. Using a small bowl, add the sour cream (or Greek yogurt), lemon juice only if using sour cream, garlic, salt and pepper. Mix and refrigerate until needed. Best results if you mix the dressing into the vegetables just before serving. If using the salted cucumber method, omit the salt in the dressing mixture.
  4. Place the cucumber and onion in a bowl, add the dressing and mix and serve then or within 2-3 hours, keeping the salad refrigerated until use.
  5. If using the salted cucumbers, mix in the dressing and refrigerate until use, store leftovers in the fridge for 2-3 days. I used salted cucumbers so everything is mixed and goes into the fridge to chill. I also added the julienned carrot for a bit of color.
  6. Serve as a side as is or on a bed of lettuce for a nice presentation and a light meal.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Inspired by the recipe Creamy Cucumber Salad from Natasha's Kitchen.

Russian Style Crab Salad (Крабовый Салат)

Russian Style Crab Salad (Крабовый Салат)
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Russian Style Crab Salad (Крабовый Салат)
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add everything except the peas and mix, use more mayo as needed to coat everything well.
  2. Add the peas and gently fold in, this keeps them from getting mushy. Store in the fridge for several hours before serving.
  3. Served along some Roast Red Pork, delicious!
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good, for 750 grams, figure about 150 Baht. For 8 servings, this is about 52 cents per serving.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Inspired by the recipe Russian Style Crab Salad (Крабовый Салат) from Natasha's Kitchen.

Crab Salad with Cucumber & Tomato

Crab Salad with Cucumber & Tomato
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Crab Salad with Cucumber & Tomato
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the imitation crab by chopping and shredding. No kidding, use your hands like you would mix a meat loaf! Place in a bowl with all the remaining prepared vegetables and mix together.
  2. Add the mayo and mix to coat everything, use more mayo as needed. Store in the fridge for several hours to chill before serving.
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good. For 6 servings, this is about 46 cents per serving.

Inspired by the recipe Crab Salad with Cucumber and Tomato from Natasha's Kitchen.

Salmon Pasta Salad

Salmon Pasta Salad
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This sounds really good, a must try for me. For those in Thailand, make use of your rice cooker and steam salmon instead of the high priced small cans of salmon.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Salmon Pasta Salad
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This sounds really good, a must try for me. For those in Thailand, make use of your rice cooker and steam salmon instead of the high priced small cans of salmon.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl add the pasta, salmon, tomatoes, cucumber and onion.
  2. To make the dressing combine the canola, rice bran, or corn oil, lemon or lime juice, dill, garlic, salt and pepper and whisk well. Pour over pasta salad. Cover and chill for at least 2 hours.
  3. Serve over lettuce leaves.
Recipe Notes

Figure 3 salmon fillets, you need to skin these yourself, to make the 2 cups of cooked salmon. The salmon fillets I get are 69 Baht each. For 6 servings, this is about $1.02, good value overall.

Shortcut: Steamed Salmon.

Adapted from an internet recipe.

Endless Summer Salad

Endless Summer Salad
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This is a cucumber and onion based salad in a brine, you can add what ever vegetables you like, it does not have to be just cucumbers and onions. As the vegetables are used, just add more to the brine, this can last several weeks.
Endless Summer Salad
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This is a cucumber and onion based salad in a brine, you can add what ever vegetables you like, it does not have to be just cucumbers and onions. As the vegetables are used, just add more to the brine, this can last several weeks.
Ingredients
Servings:
Instructions
  1. Peel and thinly slice the cucumber. Thinly slice the onion and separate the rings. Ass these to a bowl that has a lid. Add the garlic.
  2. Whisk together the vinegar, water, sugar, and salt until the sugar and salt are completely dissolved, Stir in the dill. Pour the brine over the cucumber and onion.
  3. Cover and refrigerate for at least 2 hours before serving. Enjoy, add more, refrigerate, repeat.
  4. Serve as a salad, on hamburgers, sandwiches, etc.
Recipe Notes

Low cost.

Variants: Add chopped bell pepper, any color you like. Add celery seed to the brine. Add tomatoes, long beans, carrots, okra, etc.

Adapted from an internet recipe.

Club Salad

Club Salad
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This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
Club Salad
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This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Toss together lettuce, tomatoes, bacon, avocado, and chicken.
  2. Whisk equal amounts of mayo and mustard with a splash of vinegar.
  3. Drizzle dressing over the salad, top with croutons and hard boiled eggs.
  4. Serve as a side or a large salad as a main for a lunch or light dinner.
Recipe Notes

Low cost as this is a leftover dish made with chicken from a previous recipe.

Shortcut: Croutons.

Adapted from an internet recipe.