Poached Eggs (Silicon Poacher)
Poached Eggs (Silicon Poacher)
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I really like poached eggs, but I absolutely suck at making them by dropping in hot water so I bought some silicon egg poachers, easy to use.
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Poached Eggs (Silicon Poacher)
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I really like poached eggs, but I absolutely suck at making them by dropping in hot water so I bought some silicon egg poachers, easy to use.
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot (with a lid) of water to simmering. Lightly grease each silicon cup with butter.
  2. Crack an egg into each cup. Once the water is at a nice simmer, place each silicon cup into the water, they float as well. Cover the pot and set a timer for 6 to 7 minutes depending on how you like your poached eggs.
  3. When the time is done, remove each cup from the water using a slotted spoon.
  4. Use a spoon to go around each egg to loosen them and scoop out each one onto a slice of toast.
  5. Serve with sides of your choice.
Recipe Notes

Low cost.

Adapted from an internet site regarding the use of silicon egg poachers.

Beef Taquitos
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Ingredients
To Serve, as desired
Servings: taquitos
Instructions
  1. In a large non stick pan, cook the ground beef and break up with a spatula as you cook, when no longer pink, drain the fat then add the onion and garlic and cook until the onion is soft.
  2. Add the cumin, chilies, and tomato sauce to the pan and mix in, simmer on low heat for 5 minutes, stirring often. Remove from heat and set aside.
  3. In a large, flat pan, cast iron would be perfect, heat a little oil and warm each tortilla for a minute or two on each side, this makes them very soft so you can roll them.
  4. Lay a tortilla on your work surface and add some beef filling at about the point mid way between the edge and the center, make a line of filling across the tortilla.
  5. Roll the tortilla tightly, goal is a nice cigar sized taquito. Repeat this for each tortilla.
  6. Heat about 1/3 inch of oil in pan, when the oil is hot, quickly fry the taquitos to brown them, light golden color is the goal, about 1 minute each.
  7. Serve with dipping sauces as you desire, salsa, sour cream, and guacamole would be great choices.
Recipe Notes

Low cost.

Shortcuts: Tomato Sauce, Salsa, Sour Cream.

Provided courtesy of good friend, Jerry Juliana.
United States.

Grilled Crab Sandwich
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Ingredients
Servings: sandwich
Instructions
  1. Heat a non stick pan on low heat.
  2. Lay out two slices of bread, spread Thousand Island dressing on each slice.
  3. On one slice, place sliced Swiss cheese, then sliced imitation crab.
  4. Place the second slice on top of the sandwich, Thousand Island dressing downwards onto the sandwich. Pick up sandwich and spread butter on each side.
  5. Place the sandwich in the hot pan and cook until the bottom is golden brown, flip and cook the other side.
  6. Remove from heat, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a slice or two of deli chicken or turkey. 2. Add a slice or two of deli ham.

Adapted from an internet recipe.

Spaghetti Rockefeller
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
  2. Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
  3. Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
  4. Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
  5. Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
  6. Serve and enjoy, top each serving with some chopped cooked bacon.
Recipe Notes

I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.

Shortcut: Sour Cream.

Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.

Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.

Thai Fish Curry
Thai Fish Curry
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I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Thai Fish Curry
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Rating: 5
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I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. With the fresh shredded coconut, you are going to make coconut milk. to do this, place the coconut in a large bowl and cover with water. Squeeze the shred and the water will become milky. Do this for about 5-10 minutes, really squeezing the clumps of shred, the grab some shred and hold it above the bowl and squeeze it dry, discard the clump, now you have a bowl of coconut milk, almost, you are not done yet.
  2. Place a strainer over a bowl and pour the milk into the strainer, tap the strainer and move the contents a bit with your fingers to get the liquid out, you are now removing any of the remaining shred from the milk. For the remaining shred, pick that up and squeeze dry as well.
  3. The end result is fresh coconut milk, this is just one bowl, we used two, goal is 3-4 cups of milk total.
  4. Now get your ingredients together. Here is one of the two bowls of coconut milk, chili paste, shrimp paste, and the lime leaves (before slicing).
  5. Fish used is Italian Mackerel. We bought these are Tesco, sold by the piece, not weight, 90 Baht for 6 fish.
  6. Clean the fish by scaling, the scales are very small and this goes quickly, then gut each and cut the tails off. (If you want to remove the heads, feel free to do so.)
  7. Add about 2/3 of the coconut milk to a pan, and add the chili paste and shrimp paste. Put on medium heat.
  8. While the milk is heating up, slice up the lime leaves. Grab the handful or so of leaves, the younger bright green ones are preferred, hold in a tight bundle, and slice. Not looking for perfection here, just get most of them thinly sliced. Set this aside.
  9. With the milk now hot, stir to mix in the chili and shrimp pastes. Let this simmer, low boil, for about 10 minutes. You just made a curry.
  10. Then add the fish in a single layer.
  11. Now pour in the remaining coconut milk and sort of mix that in, let this simmer for about 10 minutes.
  12. This is fresh tamarind, it is like a paste, the stones (seeds), and the string fibrous part is still in this. To this, add a little water, about 1/4 cup and squish this up to soften it.
  13. Remove the fish to another pan.
  14. To the pan with the curry, hold a strainer over the pan and pour in the tamarind mush into the strainer, move the mush about with your hand to get the tamarind liquid into the pan, when the all the liquid is strained out from the tamarind mush, discard the strainer contents. Stir the tamarind liquid into the curry then add the sliced lime leaves and stir that in.
  15. Pour the curry over the fish in the second pan, add a few whole lime leaves, bring this to a simmer for 2-3 minutes.
  16. Place a few fish in a bowl, spoon some curry over the top and ready to serve.
Recipe Notes

The fish cost 90 Baht for 6 fish. For 4 servings, this is about 68 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Whole Chicken (Pressure Cooker)
Whole Chicken (Pressure Cooker)
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Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Whole Chicken (Pressure Cooker)
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Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the giblets from the cavity, for those in Asia (for a local fresh chicken, remove the head and feet if you like but not required) and rinse the chicken inside and out, place in your slow cooker. (This chicken I used is 2.2 kilos, head and feet attached, feet are tucked into the cavity, I also use a 9 1/2 quart pressure cooker.)
  2. Add the water, onions, carrots, celery, and peppercorns.
  3. For variant and to add a western taste to this chicken, we also added about 5 or 6 stalks of lemongrass. For those that are unfamiliar with using lemongrass in cooking, the texture ranks right up there very coarse wood shavings, this is not an item that remains in a dish, so the best way to add this when a dish is cooked, is to beat the stalks flat (this releases the fragrant oils in it) and tie into an overhand knot (this prevents the stalks from separating). When you are done cooking, just spoon out the knotted bundle.
  4. Cover and lock the lid. Heat on high heat until the jiggler releases pressure and starts moving, reduce heat to low to keep the jiggler moving. Now start timing.
  5. For a FROZEN chicken, time for 30 minutes. (The chicken I used here was frozen and 2.2 kilos so I timed for 32 minutes.). When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
  6. For a THAWED chicken, time for 20 minutes. When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
  7. After the natural pressure release, open lid on the cooker. Check out that clear broth, perfect!
  8. Very carefully lift the chicken out, I used two large wide spoons to do this, one wing disintegrated into the broth, the legs fell off after I set on a plate.
  9. Serve with a dipping sauce.
Recipe Notes

The chicken I used was 2.2 kilo and we paid 143 Baht. For 4 servings, this is $1.08 per serving. The bonus is you get 2 quarts of broth to use in other recipes.

Variants: 1. Add lemongrass, ginger, or vegetables as you desire.

Adapted from using pressure cooker times on the internet.

Thung Thong, Thai Crispy Dumplings
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Ingredients
For the Aromatic Paste
Servings: dumplings
Instructions
To Make the Aromatic Paste
  1. Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
  1. Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  2. When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  3. Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  4. Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  5. Repeat with the remaining wontons.
  6. Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  7. Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Recipe Notes

Low cost.

This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Tortilla Pizzas
Tortilla Pizzas
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This is a cheater recipe when you want a fast and simple pizza. This is a vase recipe for 1 tortilla pizza, adjust the amounts for how ever many pizzas you wish to make.
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Tortilla Pizzas
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This is a cheater recipe when you want a fast and simple pizza. This is a vase recipe for 1 tortilla pizza, adjust the amounts for how ever many pizzas you wish to make.
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: tortilla pizza
Instructions
  1. Preheat your oven to 220 C (425 F).
  2. Place a tortilla on a parchment paper lined baking sheet, spread the sauce evenly on the tortilla, keeping 1/2 inch from the edge.
  3. Sprinkle with cheese and toppings of your choice.
  4. Bake until the cheese is golden brown and bubbly and the edge of the tortilla is lightly browned, about 10 to 14 minutes.
  5. Remove from the oven and let cool for a few minutes before slicing (last thing you want in your mouth is hot bubbly cheese).
  6. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Crab Rangoon Grilled Sandwich
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going to spread this after the first slice of bread is in the pan. Heat a non stick pan on medium low or low heat.
  3. Spread some mayo on two slices of bread, place one slice, mayo side down in the hot pan, spread some filling on that slice, be generous, then top with the second slice of bread, may side up.
  4. When the bottom is golden brown, flip and cook the other side until golden brown.
  5. Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
  6. Repeat for additional sandwiches.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.