Garlic Aioli Dip

Garlic Aioli Dip
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Garlic Aioli Dip
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Votes: 1
Rating: 5
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Refrigerate until use. Enjoy.
Recipe Notes

Low cost.

Shortcut: Cheesy Chicken Fritters.

This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.

Tzatziki Sauce

Tzatziki Sauce
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Creamy Mediterranean sauce with a base of Greek yogurt. Sounds absolutely wonderful. You will want to use this on everything!
Servings Prep Time
1 1/4 cups 10 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Tzatziki Sauce
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Creamy Mediterranean sauce with a base of Greek yogurt. Sounds absolutely wonderful. You will want to use this on everything!
Servings Prep Time
1 1/4 cups 10 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Ingredients
Servings: cups
Instructions
  1. Mix everything together in a bowl and serve immediately or cover and chill for up to 4 hours.
  2. What to use Tzatziki Sauce on? Dipping sauce for Meats, Whitefish, Burgers, Sandwiches, Pitas and Wraps, Baked Potatoes, Salad Dressing, Vegetable Dip, Dipping Pita Bread, Dip for Chips, Add to Mashed Potatoes. Feel free to add something to the list.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Easy Soft Flatbread (No Yeast)

Easy Soft Flatbread (No Yeast)
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Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Easy Soft Flatbread (No Yeast)
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Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Ingredients
Servings: pieces
Instructions
  1. In a saucepan or in the microwave, combine the milk and butter is just melted.
  2. Add the flour to a mixing bowl, add the salt, and pour in the milk and butter mixture. Mix with a wooden spoon until the dough comes together in a ball.
  3. Flour your work surface and turn out the dough, knead for a few minutes to make a smooth dough, add a bit of flour if the dough is too sticky. Wrap in plastic film and let rest at room temperature for 30 minutes.
  4. Flour the work surface, cut dough into 4 pieces, roll into balls, then roll each one out to about 1/8 inch thick.
  5. Heat 1/2 tablespoon of cooking oil in a non stick pan on medium heat or low for a heavy bottomed pan.
  6. When the pan is hot, place 1 flatbread in and cook for about 1 to 1 1/2 minutes, it should puff up, just press those down with the spatula. Flip and cook the other side, there should be golden brown spots on both sides.
  7. Remove from the pan and place on a plate and cover with a towel. Repeat the steps cooking the rest, staking each on on the same plate.
  8. Use with fillings of your choice for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Brush each flatbread with olive oil or melted butter. Or with melted butter mixed with minced garlic and parsley for a garlic butter version. Higher heat and thinner dough (say cut the dough into 5 or 6 pieces) will result in crispier bread, which is compatible as a naan type of bread.

Vegan Version: Replace the butter with olive oil, replace the milk with almond milk.

Adapted from an internet recipe.

Moroccan Eggs

Moroccan Eggs
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Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Moroccan Eggs
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Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Pour the olive oil into a small to medium non stick or cast iron pan over medium heat. Cook the spring onion until softened, then add the garlic, cayenne, and cumin. Next add the tomatoes, salt and pepper, and a bit of tomato juice from the can as well if you desire. Add the honey if the tomatoes are not sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit.
  2. Once mixture is thickened, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly if you desire. Cover with a lid (I use a glass lid so I can see what is happening) for about 2-3 minutes to set the eggs to your liking. Serve garnished with cilantro and warm fresh bread on the side.
Recipe Notes

Low cost, under $1 per serving, easily.

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

Feta Stuffed Meatball Mediterranean Bowl

Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

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

Mediterranean Egg Salad I

Mediterranean Egg Salad I
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Sounds really good. One ingredient, za'atar, would be a tough one to find in Thailand however.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad I
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Sounds really good. One ingredient, za'atar, would be a tough one to find in Thailand however.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the olive oil, za’atar, and lemon juice. Toss with the eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper to taste. Serve on toast.
Recipe Notes

Low cost.

Adapted from an internet recipe.

One-Pot Tuna Rice

One-Pot Tuna Rice
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This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
One-Pot Tuna Rice
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This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
  2. Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, add more black pepper (loads!) and the dish is ready to be served!
Recipe Notes

4 cans of tuna will cost you about 120 Baht, a fresh tuna that you buy whole will make about 3 cans of tuna for 68 Baht. I consider canned tuna prepared not processed (I need to make a post about that), however, with fresh tuna caught by local fishermen, it is tuna, 99.9% of the time, no other fish were harmed. Canned tuna on the other hand, many fish, and mammals may have been harmed. For 4 servings, using canned tuna, this is about 90 cents per serving. If using fresh tuna, you can drop this cost a lot.

Shortcut: Tuna.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.