Taquería-Style Pickled Jalapeños and Carrots

Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Ingredients
Servings: pints
Instructions
  1. Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  2. Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  3. Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Recipe Notes

Low cost.

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

Boiled Potatoes with Butter

Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Place the potatoes, garlic (no kidding, just cut the head in half and toss in), bay leaf, and peppercorns in a pot add water to cover by about an inch and season generously with salt,. Bring to a boil then lower the heat to a simmer and cook the potatoes until fork tender, about 5 to 8 minutes depending on their size, may be 10-15 minutes for local potatoes.
  2. Drain the potatoes and discard the bay leaf, garlic, and peppercorns. For large potatoes, cut in half. Toss with the butter and season with salt and pepper to taste.
  3. Serve as a side dish.
Recipe Notes

Low cost.

Variant: Cut the potatoes in half and soak in water with the garlic, peppercorns, bay leaf, and salt for a few hours, then cook.

Adapted from an internet recipe.

Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)

Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Add the sorted and rinsed lentils into a medium saucepan and fill with enough cold water to cover the lentils by about 1 inch. Bring to a boil over medium high heat then reduce to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  2. As the lentils are cooking, heat a large skillet over medium high heat with the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  3. Then to the skillet add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You will know they are done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel lined plate, these are for garnish later.
  4. In the skillet, sprinkle in the ground cumin, cayenne, and then add the cinnamon stick, saute about 1 minute. Add the rice and cook, stirring often but gently until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 teaspoon of sea salt and bring to a boil. Turn the heat down to a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. If there is still too much water in the skillet, put the lid back on and cook for another 5 minutes.
  5. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  6. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  7. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. Serve with cold yogurt as an additional side.
Recipe Notes

I cannot price this until I find lentils in Thailand, I do think they are available in Phuket at Villa Market.

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

Basic Chicken Stock

Basic Chicken Stock
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Rating: 5
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This recipe is assuming you are using a raw chicken carcass and wing tips.
Prep Time
10 minutes
Cook Time
4-6 hours
Prep Time
10 minutes
Cook Time
4-6 hours
Basic Chicken Stock
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This recipe is assuming you are using a raw chicken carcass and wing tips.
Prep Time
10 minutes
Cook Time
4-6 hours
Prep Time
10 minutes
Cook Time
4-6 hours
Ingredients
Servings:
Instructions
  1. Chop the chicken carcass into about 2-3 inch pieces.
  2. In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
  3. When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
  4. Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
  5. Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
  6. Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.
Recipe Notes

Low cost.

Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.

Been making this for many years.

Spicy Vinegar

Spicy Vinegar
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This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Servings
2-3 cups
Servings
2-3 cups
Spicy Vinegar
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This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Servings
2-3 cups
Servings
2-3 cups
Ingredients
Servings: cups
Instructions
  1. Ad the chilies, ginger, garlic, onion, and peppercorns to a large jar, cover and shake them up a bit to mix them. Pour in vinegar to fill the jar or at least cover the ingredients. Cover tightly and store for at least 3 days before use but it can be stored for longer and will get spicier.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Thai Ginger, Prawns, and Glass Noodles

Thai Ginger, Prawns, and Glass Noodles
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This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Thai Ginger, Prawns, and Glass Noodles
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This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Glass noodles are also known as Vermicelli and as Bean Thread, these normally come in smaller packs of 40 or 80 grams per pack and sold in bundles of 10 packs, normally. This is a common brand here in this photo. Can also find individual packs of 80 grams as well. Photo courtesy Tesco Thailand.
  2. In a bowl of water at room temperature, soak the glass noodles for about 10 minutes to soften them.
  3. Using a small pair of pointy scissors, cut along the back of each prawn and remove the vein. Optional, I have had this dish with deveined prawn and vein in, personal preference really.
  4. Make the sauce by whisking together the Sauce ingredients, then place the glass noodles and prawn in the sauce and toss to coat well, marinate this for about 10 minutes, tossing every few minutes to make sure everything is coated.
  5. Using a mortar and pestle crush the peppercorns then add the garlic and coriander root pieces and smash those lightly, set aside.
  6. Add a splash of olive oil to a pot that has a lid and set to medium low heat, and add the mixture from the mortar and cook for about 30 seconds then add the ginger and cook for about 2-3 minutes.
  7. Take the prawn out of the bowl they are marinating in and place the noodles in the pot along will all the sauce they were marinating in, then place the prawn on top. Cover and cook until the sauce starts to boil, then turn the heat down to low and cook for about 3-4 more minutes.
  8. Then give everything in the pot a good stir, prawns can get mixed in now, cover and cook for another 3-4 minutes or until the prawns are cooked through. If the liquid is too low, ad a bit more water.
  9. Turn of the heat and add the spring onion to the top and cover and the heat in the pot will wilt the spring onion. Serve.
Recipe Notes

For 8-10 large prawn, I will estimate about 100 Baht, for 4 servings this is about 74 cents per serving.

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

Shrimp Jambalaya

Shrimp Jambalaya
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Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Shrimp Jambalaya
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Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Ingredients
For the Shrimp Broth
For the Jambalaya
Servings: servings
Instructions
For the Shrimp Broth
  1. Remove the shells and tails from the shrimp and put the shells and tails in a pot with 5 cups of water. If the shrimp have heads, remove and add those to the pot as well. Clean and devein the shrimp and refrigerate until ready to use to make the Jambalaya.
  2. Same pot, add the remaining shrimp broth ingredients minus the water and bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain, you should have about 3 cups of broth, if you have less than 3 cups, add enough water to make up the difference.
For the Jambalaya
  1. Now heat the butter in a large non stick skillet over medium heat, then add the flour and use a whisk to constantly stir until the mixture is combined, then add the bell pepper, white part of the spring onion, sausage, tomato paste, onion, celery, garlic, 2 bay leaves and a 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of your shrimp broth if the mixture sticks at all). Add the rice and stir to coat.
  2. Pour in the remaining broth, chopped tomatoes, thyme, cayenne, half the spring onion green parts, and salt to taste. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, about 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the Jambalaya with the parsley and remaining spring onion green parts. Serve with hot sauce if desired.
Recipe Notes

500 grams of shrimp, say medium whites will cost about 70 Baht. The sausage might cost 50 Baht for 2 links. For 4 servings this is about 88 cents per serving.

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

Peppercorn Sauce

Peppercorn Sauce
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My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Peppercorn Sauce
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My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Ingredients
Servings: cups or so
Instructions
  1. Pan fry your steaks, then transfer to a plate, drain off the fat from the pan to a bowl and add 1 tablespoon or so of fat back to the pan and all of the peppercorns.
  2. Same pan, add the shallots and garlic and cook for 1-2 minutes to soften them. Pour in the beef stock. In a small bowl, whisk together the corn starch and the heavy cream, then whisk this into the pan and simmer on low heat until lightly thickened. Then whisk in the mustard and pour in any juices from the plate the steaks are on. Serve over steaks.
Recipe Notes

Low cost.

Adapted from an internet recipe as well as inspiration from good friend, Jerry Collins.
United States.