Chicken Adobo (Pressure Cooker)
Chicken Adobo (Pressure Cooker)
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Chicken Adobo (Pressure Cooker)
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Rating: 5
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
  2. Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
  3. Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
  4. Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
  5. Bring to a simmer then add the chicken back to the pot.
  6. Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
  7. Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
  8. When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
  9. Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet 🙂
  10. Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
  11. Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Recipe Notes

Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lbs). For 4 servings this is about 80 cents per serving.

Inspired by good friend, Ryan Gou.
Thailand.

Quail Eggs in Soy Sauce I
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
  2. Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender 🙂 Set aside.
  3. Add the water to a pot and bring to a boil. Then stir in the the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
  4. Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
  5. Remove the eggs and drain.
  6. Place 5 eggs on each skewer.
  7. Serve.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Jalapenos en Escabeche
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Ingredients
Servings: quarts
Instructions
  1. Sterilize two quart jars, you wont be canning these but you need them clean.
  2. Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
  3. In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
  4. While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
  5. Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
  6. Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Recipe Notes

Low cost.

Variant: 1. Leave the peppers whole after cutting off the stem and point end, can make two rows in a quart jar.

Adopted from a internet recipe.

Homemade Smoked Bacon
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Ingredients
Special Equipment Needed
Servings: Lot of bacon
Instructions
  1. Rinse off the slab of pork belly and pat dry.
  2. Mix together the salt, sugar, and pink salt. Sprinkle generously over all sides of the pork belly, then gently shake off the excess. Place the belly into a non-reactive dish (stainless steel, ceramic, glass, or plastic) or a large zip lock bag.
  3. Blitz the jalapenos with 1-2 tablespoons of their liquid (pickling juice) in a food processor or blender.
  4. Pour the blitzed jalapenos into a small bowl and add the garlic, bay leaves, and peppercorns, mix together then pour onto the pork belly, coat all sides with the mixture.
  5. Place in the fridge for 5 to 8 days. Turn the pork belly over every other day. The meat is ready once it is reasonably firm when pressed. Remove the belly and rinse off the cure with cool water. Pat dry, place on an oiled rack and return to the refrigerator to dry uncovered, overnight.
  6. Heat your smoker to 65 to 85 C (150 to 180 F) using apple and oak wood chips or any mix you prefer.
  7. Place the pork belly slab in the smoker. The bacon is ready once it reaches 65 C (150 F) internal temperature - usually in about 3 hours.
  8. Remove the bacon and allow to cool to room temp. Remove skin, slice to your preference, thick or thin, freeze in portions you commonly use.
Recipe Notes

I will price this when I can get a slab of pork belly in that weight. I will say Low cost for now.

Shortcut: Jalapeños in Escabeche.

Variants: 1. Use honey and brown sugar and omit the jalapenos. 2. Add cracked black pepper to all sides before smoking.

Recipe and photo provided by good friend, Susie Whitman and her recipe is here.
United States.

Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

Adapted from an internet recipe.

Shchavel Borscht (Sorrel Soup)
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  2. Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  3. Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  4. When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  5. While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  6. After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  7. When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  8. Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.
Recipe Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.

Shortcut: Sour Cream.

Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.

This recipe for Shchavel Borscht (Sorrel Soup) is from Natasha's Kitchen.

Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Heat the butter in a non stick pan, when melted and hot, add the onion, garlic, bell pepper, celery, and jalapeno pepper (if using) and cook and stir for a few minutes, you are not trying to brown them, just heating them all through, remove from heat and pour it all, butter and all, into your slow cooker, there, you just made a mirepoix 🙂
  2. Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
  3. Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
  4. Add the stock and 4 cups of water, add more water as needed to make sure everything is covered by the liquid, also take into account the beans will expand some during cooking so do not overfill the slow cooker. Stir to mix everything together.
  5. Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
  6. Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
Recipe Notes

I will say Low cost for now based on 8 servings and using homemade sausage (which I will be doing). I did buy some ham to dice up just for this but forgot the price. I will price this when I get accurate numbers.

Shortcut: Creole Seasoning Mix.

Variants: 1. Use a ham hock in place of the diced ham. 2. Sausage can be Andouille, smoked sausage, kielbasa, or any sausage you prefer. 3. For creamier beans, tilt the lid on the slow cooker for the last 1-2 hours. 3. Use Cajun seasoning instead of Creole, they are nearly the same.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Old Fashioned Goulash II
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  2. Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  3. Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  4. Top with the cheese, cover, and remove from heat for 10 minutes.
  5. Give it a stir and serve.
Recipe Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.

Shortcuts: Italian Seasoning, Seasoning Salt.

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

Crock Pot Chicken Adobo
Crock Pot Chicken Adobo
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Rating: 5
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Crock Pot Chicken Adobo
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Rating: 5
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Ingredients
Servings: servings
Instructions
  1. Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
  2. Slice the chicken into 1 to 1 1/2 inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed whole thighs.)
  3. Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
  4. To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
  5. Remove the bay leaves, serve with rice.
Recipe Notes

Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.

Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.

Recipe provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Easy Fish Pie
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  2. To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  3. Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  4. Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  5. To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  6. Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  7. Bake for 30 minutes then let rest for 5 minutes, serve.
Recipe Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.

Adapted from an internet recipe.