Red Wine Risotto

Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan, add the onion and season with salt and pepper to your liking, cook for 5-7 minutes until soft, but not browned. Stir in the rice, stirring constantly, until it absorbs the butter, about 2 minutes.
  2. Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  3. Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  4. Take the risotto off the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the salt and pepper as needed.
  5. Serve immediately as a side dish topped with a bit of Parmesan cheese if desired. Served with fish cooked with cherry tomatoes on a bed of this risotto.
Recipe Notes

Low cost.

Inspired by good friend, Darhl Thomason.
United States.

Homemade Lasagna Noodles

Homemade Lasagna Noodles
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I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Homemade Lasagna Noodles
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I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Ingredients
Servings: for a 9x13 lasagna
Instructions
  1. To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  2. Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  3. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
  4. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
  5. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
  6. Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
  7. Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.
  8. Use in a lasagna. Fresh is best.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Homemade Ravioli

Homemade Ravioli
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I love ravioli, when we lived in Phuket, we bought fresh made ravioli from an Italian producer, excellent ravioli. Where I live now, no ravioli, so I decided to make some yesterday, 26 Aug 2017. No servings are given, the only items with measurements is the egg pasta dough. Feel free to use any filling you like, and any sauce you like, this here is what I prepared.
Prep Time
30 minutes
Prep Time
30 minutes
Homemade Ravioli
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I love ravioli, when we lived in Phuket, we bought fresh made ravioli from an Italian producer, excellent ravioli. Where I live now, no ravioli, so I decided to make some yesterday, 26 Aug 2017. No servings are given, the only items with measurements is the egg pasta dough. Feel free to use any filling you like, and any sauce you like, this here is what I prepared.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
For the Egg Pasta Dough
For the Filling (this is what I used)
For the Sauce (this is what I used)
Servings:
Instructions
For the Egg Pasta Dough
  1. In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
  1. Heat a skillet and crumble in the sausage and cook through, pour the meat into a strainer to thoroughly drain any fat.
  2. While the sausage is cooking, prep the mushrooms, can be any mushrooms you like, just rinse, and chop. I used two handfuls of small Shiitake mushrooms, stems and caps, chopped.
  3. After you remove the sausage from the pan, use the same pan, heat a splash of olive oil then add the mushrooms. cook until browned.
  4. Add the mushrooms to the strainer with the sausage to let that drain a bit, then add a handful or so shredded Mozzarella.
  5. Once the sausage and mushrooms are drained, pour that into a mixing bowl and stir together and let cool.
To Assemble
  1. Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  2. I used a dumpling press (3 inch size), you can use any method you prefer. When the dough is rolled out, cut circles just a bit larger than the press.
  3. Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  4. Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  5. Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  6. Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
  7. For the sauce, just whisk together the paste and water. The ratio for sauce is 2 cans of water to 1 can of paste, I use the 220 gram can. Whisk in the Italian seasoning and put on stove on low heat to simmer while you cook the ravioli. I also added several large spoonfuls of filling to the sauce.
  8. Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, I cooked 15 ravioli in two batches. Cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  9. Serve and enjoy.
Recipe Notes

Ground pork if using the shortcut is about 50 Baht/kilo. This is actually a low cost meal.

Shortcuts: Italian Sausage, Italian Seasoning.

Dough recipe adapted from an internet recipe. The filling I just made since that combination sounded good, and I have been making pasta sauce using paste for years.

Eggs in Purgatory

Eggs in Purgatory
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Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Eggs in Purgatory
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Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a bit of olive oil in a deep pan to medium heat, add the garlic and basil leaves, cook briefly until fragrant. Add the bacon, and cook until just cooked through.
  2. Pour in tomato puree until the base of the pan is covered, stir to mix everything. Lower the heat to a simmer. Season the sauce with salt to your liking, then gently break in eggs. Sprinkle with oregano, freshly ground black pepper and the grated Parmesan. Cover and simmer over low heat for about 8-10 minutes until egg whites are firm but yolk is still runny.
  3. Serve with buttered toast.
Recipe Notes

Low cost.

Shortcut: Tomato Puree.

Adapted from an internet recipe.

Pasta all’amatriciana

Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  2. Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  3. While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  4. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.
Recipe Notes

Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.

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

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken
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This recipes sounds great, will try for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Creamy Tuscan Garlic Chicken
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This recipes sounds great, will try for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Drain oil and wipe out pan with a paper towel.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Then add the spinach and tomatoes and let it simmer until the spinach just starts to wilt then add the chicken back to the pan, turning each one after adding to coat the chicken in the sauce.
  3. Heat for a few minutes on a low simmer to heat the chicken through. Serve over pasta.
Recipe Notes

Four chicken breast might be 60 Baht, for 4 servings this is about 44 cents per serving.

Variant: double the amount of sauce for a saucier pasta.

Shortcut: Italian Seasoning.

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

Chicken Piccata Pasta

Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  2. Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  3. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Recipe Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

One-Pot Chicken & Veggie Risotto

One-Pot Chicken & Veggie Risotto
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Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
One-Pot Chicken & Veggie Risotto
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Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.
  2. Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.
  3. Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
  4. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
  5. 1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
  6. When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.
  7. Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.
Recipe Notes

Two chicken breast, very low cost dish for 8 servings.

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

Crock Pot Lasagna

Crock Pot Lasagna
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Sounds good, on my to cook list. Several shortcuts listed for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
4 hours
Crock Pot Lasagna
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Sounds good, on my to cook list. Several shortcuts listed for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Brown ground beef in a skillet, drain, and set aside.
  2. Pour 1 cup of sauce in the slow cooker and spread around to coat the bottom. Mix remaining sauce with the ground beef.
  3. Place 2 uncooked lasagna noodles on sauce in slow cooker. Spread 1/3 of the meat mixture on top of the noodles. Spread 3/4 cup of cottage cheese over the meat. Sprinkle 1/2 cup Mozzarella over the cottage cheese.
  4. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
  5. Place another layer of uncooked noodles, remaining meat mixture, then remaining Mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. Serve.
Recipe Notes

Figure about 100 Baht for the ground beef, and 140 Baht for the Mozzarella cheese. For 4 servings this is about $1.76. Not a bad price for lasagna.

Shortcuts: Pasta Sauce, Cottage Cheese.

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

Caprese Chicken

Caprese Chicken
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Sounds really good, chicken, tomatoes, and Mozzarella cheese cooked in balsamic vinegar. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Caprese Chicken
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Sounds really good, chicken, tomatoes, and Mozzarella cheese cooked in balsamic vinegar. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet over medium heat, add the oil. While that is heating season the chicken on both sides with salt and pepper and cook the chicken until golden brown and cooked through, about 7 minutes per side, then transfer to a plate.
  2. Same skillet, add the vinegar and garlic, cook for a minute or two then add the tomatoes and season with salt if desired, reduce heat to a simmer and cook for 5 to 7 minutes until the tomatoes are soft, then stir in the basil. Return the chicken to the skillet and settle each piece in around the tomatoes. Top each piece with thinly sliced cheese and cover with a lid to melt the cheese. Serve with tomatoes spooned over the chicken.
Recipe Notes

Minimal costs overall. The chicken will run about 61 Baht per kilo. For 4 servings, this is about 45 cents per serving.

Adapted from an internet recipe.