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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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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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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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.

Vegetable Wontons

Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton ๐Ÿ˜‰
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton ๐Ÿ™‚
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Garlic Butter Rice (Rice Cooker)

Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting.
  2. When the cooker switches to warm, fluff the rice with a spoon and taste, season with just a pinch of salt if needed. Serve as a side with any main dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

______ & Gravy

______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
Ingredients
For the Concept
  • 500-700 grams meat
  • 2 cups gravy OR make from a shortcut
  • 100-200 grams pasta rice or mashed potatoes or biscuits
For Seasoning
For Additional Ingredients
Servings: servings
Instructions
For the Meats - Pick One
  1. Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
  2. Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
  3. For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
  4. For sausage, bulk or sliced would work well with a milk gravy.
For the Gravy - Pick One
  1. Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
  2. Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
  3. For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
  4. Once the gravy is made, add the cooked or heated up meat of choice.
For the Seasoning
  1. After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
  2. White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.
For Serving - Pick One
  1. Rice, small amount for a side dish or a large amount for a main dish.
  2. Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
  3. Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
  4. Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.
Recipe Notes

Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.

Shortcut: Gravy Mix.

Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.

Chicken Hearts & Gravy

Chicken Hearts & Gravy
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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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Votes: 1
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.

Corn Soup with Quail Eggs

Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
  2. Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
  3. Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
  4. Stir and then transfer to a serving bowl and enjoy.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and theย link to this recipe is here.
United States.

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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Votes: 2
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.