Crab Bisque

Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  2. Stir in the crab meat and warm through.
  3. Serve garnished with chives sprinkled on top and crackers or bread on the side.
Recipe Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.

Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.

Adapted from an internet recipe.

Oyster Chowder

Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a sauce pan, add the milk and scald, which means bring it just to a boil.
  2. Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  3. In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  4. Add the oyster liquid and stir constantly and bring to a simmer, spring in the flour and stir continuously to thicken the mixture.
  5. When thickened, stir in the oysters and simmer until the edges curl, this is about 5 minutes, do not overcook the oysters.
  6. When the milk is scalded, that into the chowder until well blended.
  7. Serve with crackers or bread.
Recipe Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.

Adapted from an internet recipe.

Damn Good Taco Soup

Damn Good Taco Soup
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This comes from a good friend, and it sounds delicious. On my to cook list for sure. Several shortcuts to use for cost savings as well as preparing dried beans. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Damn Good Taco Soup
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This comes from a good friend, and it sounds delicious. On my to cook list for sure. Several shortcuts to use for cost savings as well as preparing dried beans. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in a medium sized pot, drain the fat, then add the water and the taco seasoning and mix together.
  2. Drain and rinse the canned beans and if using those, add beans to the pot, plus the corn, tomatoes, chilies, ranch dressing and stir everything together.
  3. Adjust the soup to your desired consistency with tomato juice. Simmer until hot and everything is heated through.
  4. Serve.
Recipe Notes

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

Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Clam Chowder

Clam Chowder
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This sounds very good and is on my to cook list, but I will change this up to use oyster meat which is much easier to get than clam meat.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Clam Chowder
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This sounds very good and is on my to cook list, but I will change this up to use oyster meat which is much easier to get than clam meat.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first and if that goes well, I will get some fresh clams up in the city and steam those.
  2. Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  3. Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  4. Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  5. Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.
Recipe Notes

I will price this when I get some oyster meat from Tesco, but I think this is going to be Low cost per serving.

This recipe for Clam Chowder is from Natasha's Kitchen.

Beef Stew Gratin

Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

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

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.

Fish Chowder

Fish Chowder
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Fish Chowder
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Rating: 5
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  2. Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  3. Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  4. Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  5. Serve with crumbled bacon on each bowl if desired.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.

Shortcut: Old Bay Seasoning.

Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.

Adapted from an internet recipe.

Mushroom Soup II

Mushroom Soup II
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Mushroom Soup II
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Rating: 5
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
  2. While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
  3. The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
  4. Mushrooms added to the soup pot.
  5. Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
  6. At this point you can serve for those who do not want any dairy in the soup.
  7. In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
  8. Serve.
Recipe Notes

Low cost.

This recipe for Mushroom Soup is from Natasha's Kitchen.

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup
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I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Chinese Chicken Noodle Soup
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I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing you need to make is the broth, which will give you broth and the chicken meat needed for the recipe. In a pot, add the chicken legs, and 6 cups of water. Bring to a boil and cook for 15 to 20 minutes or until the legs are cooked through. During the cooking, skim off any scum on the surface. Now you just made broth and cooked the chicken legs.
  2. Remove the legs to a plate and strain the broth, retain 4 cups for use in this recipe. And retain the rest of the broth to use for cooking the noodles.
  3. Using two forks, shred the chicken meat and discard the skin, bones and cartridge (good treat for your dog).
  4. After retaining 4 cups of broth, add the rest to a pot, add the dry noodles, add water as needed to about 2 inches above the noodles and bring to a boil and cook until the noodles are tender.
  5. In another pot heat the 4 cups of broth to a simmer, season with salt and white pepper powder (white pepper powder is important, it is strong and imparts a great flavor, mix that in well).
  6. When at a simmer, add the noodles and the Bok Choi, when the Bok Choi is wilted, spoon about a cup of noodles into two bowls, top with the shredded chicken, pour in extra broth to cover the noodles.
  7. Serve.
Recipe Notes

Low cost.

This recipe for Chinese Chicken Noodle Soup is from China Sichuan Food.

Chinese Tomato Fish

Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Fish & Marinade
For the Soup
Servings: servings
Instructions
  1. In large bowl, whisk together the corn starch, cooking wine, spring onion, ginger, salt and pepper, and egg white. Add the fish slices and marinate for 1 hour.
  2. When the fish is ready, peel the tomatoes and dice. In a large pot on medium heat 2 tablespoons of oil and add the spring onion and garlic until aromatic, add the diced tomatoes and reduce the heat to low and cook for about 7 to 10 minutes until the tomatoes are soft and lots of juice is released. Add 8 cups of hot water and simmer for 20 minutes.
  3. Add the celery, red onion, and mushrooms and cook for another 10 minutes, season with salt and pepper to taste.
  4. Turn up the heat to medium and add the fish slices and marinade and stir, cook for about 30 seconds to 1 minute or until the fish slices turn white, remove from heat and carefully pour into a large serving bowl.
  5. Optional, heat 2 tablespoons of oil in a small pan or wok until slightly smoking and pour into the soup.
  6. Sprinkle coriander and and spring onion on the top and serve.
Recipe Notes

Low cost.

Variant: For a spicy version, add 2-4 chopped red Thai Bird's Eye Chilies, stems removed, to the oil in Step 5, then mix into the soup after pouring on top.

This recipe for Chinese Tomato Fish is from China Sichuan Food.