Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  2. Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  3. Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  4. Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.

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

Beef Noodle Soup II

Beef Noodle Soup II
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Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Beef Noodle Soup II
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Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Ingredients
Servings: servings
Instructions
  1. Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides. Add this to your slow cooker.
  2. Add the water, bouillon cubes, parsley, black pepper, and carrots to the slow cooker, mix together. Set on Low setting for 4 hours. Check the tenderness of the beef then, if not tender, continue to cook and check each hour after that until the beef is tender.
  3. When the beef is tender, cook the egg noodles in a pot of salted boiling water until just tender. Drain and stir in the the noodles to the slow cooker and cook for another 15-20 minutes.
  4. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.

Adapted from an internet recipe.

Beef Noodle Soup I

Beef Noodle Soup I
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Sounds really good, a nice comfort food.
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Beef Noodle Soup I
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Sounds really good, a nice comfort food.
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides.
  2. Add the water, bouillon cubes, parsley, black pepper, carrots, and egg noodles. Bring to a boil then reduce heat to a low simmer. Cook, stirring occasionally for about 30 minutes or until the beef is tender and noodles cooked.
  3. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.

Variation: 1. Use course ground beef (using the wagon wheel plate on your grinder) in place of cubed stew beef.

Adapted from an internet recipe.

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.

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Beef & Potato Stew

Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  2. Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  3. Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  4. Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  5. Serve with biscuits or bread.
Recipe Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.

Shortcut: Tenderize Beef with Tomatoes.

Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.

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

Bubble & Squeak

Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Ingredients
Leftover Veggies and Meat you can use
Servings:
Instructions
For a Whole Pan
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  3. Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.
For Patties
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  3. I would serve these as a side at breakfast or with pasta for a dinner.
Recipe Notes

Low cost since you are using leftovers.

Inspired by Hans Schmidt.
United States.

Beef Stew Gratin

Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

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

Classic Chicken and Dumplings II

Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Ingredients
For the Dumplings
Servings: servings
Instructions
  1. Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  2. Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  3. Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  4. Serve with bread and a salad for a complete meal.
Recipe Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.

5-Ingredient Crock Pot Pot Roast

5-Ingredient Crock Pot Pot Roast
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This comes from a good friend and chef and there is even a shortcut for the soup mix. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
5-Ingredient Crock Pot Pot Roast
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This comes from a good friend and chef and there is even a shortcut for the soup mix. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Lightly butter your slow cooker insert, place the vegetables in the bottom. Sprinkle with one packet of onion soup mix.
  2. Place the beef on the vegetables, sprinkle with the second packet of soup mix. Pour in the broth around the outside. Really just takes a cup of broth, gets the steam going.
  3. Cover and cook on Low setting for 8-10 hours. Check at 8 hours for tenderness. If fork tender, remove and serve, if not tender, continue cooking and checking each hour until tender, for local Thai beef, trust me, 9-10 hours and you will be happy with the results.
  4. If you would like to make an Au Jus dipping sauce, say for roast beef sandwiches, remove the beef and vegetables from the slow cooker and add a touch less than 1/4 cup Worcestershire and 1/4 to 1/2 teaspoon garlic powder to the slow cooker juices, mix well and serve in small bowls for dipping.
Recipe Notes

The beef would cost about 300 Baht for 1 1/2 kilo. For 6 servings, this is about $1.47 per serving.

Shortcut: Beefy Onion Soup Mix.

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