Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  7. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Pork Loin (Slow Cooker)
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. I am going to use use fresh onion, garlic, and dill, and no added salt.
  2. Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
  3. Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
  4. Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
  5. Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
  6. Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Recipe Notes

Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.

My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.

Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  2. Grease with butter your slow cooker insert, bottom and sides.
  3. Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  4. Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  5. Pour in the eggs, push down the other ingredients as needed.
  6. Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  7. Spoon into bowls and ad some nice toast and you have a meal, regardless of the time of day.
Recipe Notes

Low cost.

Shortcut: Breakfast Sausage.

Adapted from an internet recipe.

Roti John (Singapore Omelette Sandwich)
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Ingredients
For Toppings & Sauce
Servings: sandwiches
Instructions
  1. In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  2. Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  3. Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a this layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  4. Serve with toppings and sauces as desired.
Recipe Notes

Low cost.

Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.

Adapted from an internet recipe.

Tuna Salad
Tuna Salad
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This recipe comes from a good friend, and she has never been wrong with a recipe, this is certainly on my to make list, I can see some very sandwiches with this recipe.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Tuna Salad
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This recipe comes from a good friend, and she has never been wrong with a recipe, this is certainly on my to make list, I can see some very sandwiches with this recipe.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Core and chop the apple. I use an apple corer and slicer that removes the core and makes 8 slices. I took each slice, slice it again lengthwise, then chopped. Add the lime or lemon juice at this time to prevent the chopped pieces from turning brown.
  2. Toast the nuts, your choice of almonds or walnuts, these are optional. Omit for any health concerns.
  3. Drain the tuna well or prepare fresh cooked tuna and let that drain after you have removed the bones and flaked it. If using fresh tuna, use 2 cups or 2 1/2 cups. Three cans of tuna (140 grams each), the onion, and apple with lime juice ready for mixing.
  4. Add all the ingredients to a large mixing bowl and mix to combine, taste and adjust mayo, pepper, and lemon/lime juice to your liking. Mixed and ready to chill, no nuts or avocado used this time.
  5. Cover and chill for a few hours, serve in sandwiches or as a dip.
Recipe Notes

Figure about 42 Baht per average size can of tuna, for 8 servings, this is about 66 cents per serving.

Shortcut: Tuna.

Variant: 1. Replace the tuna with 2 cups of cooked, chopped chicken. 2. Use a red onion in place of the brown onion. 3. Use a Fuji apple in place of the Granny Smith apple.

This recipe for Tuna Salad is from Natasha's Kitchen.

Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Olive Salad
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add all the items to a large mixing bowl, toss to coat everything.
  2. I also added some crumbled Feta cheese.
  3. Cover and place in the fridge for 2-3 hours to chill and allow the flavors to blend.
  4. Will keep for up to a week in the fridge. This is great as a side dish, a topping on burgers, etc.
Recipe Notes

One can of black olives will cost 78 Baht, 1 jar or green olives 74 Baht, and one can of mushrooms will cost 70 Baht. For 8 servings this is about 87 cents per serving.

Variant: 1. Add Feta cheese.

Adapted from an internet recipe. 

Deviled Egg Salad
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  2. In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  3. Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.
Recipe Notes

Low cost.

This recipe for Deviled Egg Salad is from Simply Recipes.

Hamburger Helper Shortcuts
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Chili Mac
Lasagna
Cheesy Beef Taco
Beef Stroganoff
Potato Stroganoff
Salisbury
Cheesy Italian Shells
Cheesy Jambalaya
Servings: servings
Instructions
Chili Mac
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the macaroni is tender.
  3. Stir in the cheese and when it is melted in, serve and enjoy.
Lasagna
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the two cheeses. Reduce heat to a simmer and stir occasionally until the egg noodles or lasagna noodles are tender.
  3. Stir in the Mozzarella cheese and sprinkle the Parmesan cheese on the top. Cover for 5 minutes to let the Mozzarella melt in, serve and enjoy.
Cheesy Beef Taco
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese and Fritos. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in 1 cup of the Cheddar cheese, sprinkle the remaining cheese on the top then the Fritos, Cover and let sit for 5 minutes, serve and enjoy.
Beef Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Potato Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the potatoes are tender. Serve and enjoy.
Salisbury
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Cheesy Italian Shells
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the pasta shells are tender.
  3. Stir in the Cheddar cheese and cook for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Cheesy Jambalaya
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in the Cheddar cheese and cover for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Italian Seasoning, Sour Cream.

Notes: 1. If using true Thai chili powder, cut the amount back by 1/3 to 1/2 as it is quite hotter than chili powder in the US. 2. The salt and sugar are OPTIONAL! I have made several of these and you can certainly leave out the sugar. Salt is used in the boxed version of this much the way McDonald's uses salt, sugar is used in the box version much the way cereals in the US are made, to get you to not like the meal, but love the meal, and buy more. When I make these, I do not add sugar, but I do add salt, a touch less than what is stated.

Adapted from an internet recipe.