Italian Pasta Salad
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Ingredients
Customize the Salad with:
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  2. While the pasta is cooking, mix together the vinegar and sugar.
  3. Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  4. Once the pasta is cooled, mix in the onion and olives and mix well.
  5. Cover and place in the fridge overnight.
  6. Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.
Recipe Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving 🙂

Adapted from an internet recipe.

Quick Chicken Broth (Pressure Cooker)
Quick Chicken Broth (Pressure Cooker)
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Quick Chicken Broth (Pressure Cooker)
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Rating: 5
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Ingredients
Servings: quarts
Instructions
  1. If using chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker.
  2. Chop the vegetable and add to the pot.
  3. Add the water to the pot.
  4. Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
  5. When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 7 minutes.
  6. When 7 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
  7. When you have indications of no longer any pressure in the cooker, remove the weight, and unlock the lid and remove.
  8. Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take a few hours, but the result is juicy chicken.
  9. Once it is cooled, remove the chicken with a slotted spoon to a bowl and use as you need.
  10. Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.
Recipe Notes

Low cost, the cost of the chicken is figured into other recipes, basically you just need a few hours of your time for 2 quarts of delicious broth that can be used in several recipes.

Used in Recipe Listed on this Site:
Homemade Stove Top Stuffing,
Sinfully Delicious Chicken Casserole.

Chicken Salad with Green Olives
Chicken Salad with Green Olives
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This sounds tasty with chicken, green olives, celery, and spring onions with a mustard mayo dressing. On my to make list for sure.
Servings Prep Time
6-8 servings as a side 20 minutes
Servings Prep Time
6-8 servings as a side 20 minutes
Chicken Salad with Green Olives
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This sounds tasty with chicken, green olives, celery, and spring onions with a mustard mayo dressing. On my to make list for sure.
Servings Prep Time
6-8 servings as a side 20 minutes
Servings Prep Time
6-8 servings as a side 20 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add the shredded chicken (bite size pieces) to a large mixing bowl, add the celery and spring onion. Toss to mix together.
  2. In a bowl, whisk together the mayo, mustard, olive juice, lemon or lime juice, and the celery seed. Taste and season with black pepper as desired.
  3. Add some dressing to the mixing bowl and gently mix to coat everything, add dressing as needed until everything is coated well but not dripping in dressing.
  4. Now gently fold in the olives and mix until they are distributed and lightly coated with dressing.
  5. Cover and place in the fridge for several hours before serving. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Tasty Ground Beef & Celery Stir Fry
Tasty Ground Beef & Celery Stir Fry
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This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Tasty Ground Beef & Celery Stir Fry
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This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of the oil in a wok or non stick pan on medium heat, when hot, stir fry the beef until it starts to change color, about 2 minutes, then add the rice wine and stir fry for another minute. Remove the beef from the pan and set the beef aside.
  2. Same pan, add the other 1 tablespoon of oil, when hot, add the sliced garlic and chilies, stir fry until fragrant, about 1/2 a minute.
  3. Add the celery and season with the salt, as desired and saute for 5 minutes or until the celery is soft, then return the beef back to the pan and toss in the soy sauce and oyster sauce, stir fry for another 1 to 2 minutes.
  4. Serve.
Recipe Notes

Low cost.

Inspired by the recipe Tasty Ground Beef & Celery from Spice the Plate.

Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
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Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
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Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

Minced Chicken Oven Dish
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Lightly grease a 8x8 baking dish with butter.
  2. In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon, no need to get your hands involved with this.
  3. Fold the potatoes into the mixture.
  4. Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
  5. Sprinkle breadcrumbs over the top then add a few chunks of butter.
  6. Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
  7. Serve with rice for a simple and enjoyable meal.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

This recipe for Minced Chicken in Oven Dish is from Pisang Susu.
Netherlands.

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.

Italian Wedding Soup
Italian Wedding Soup
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This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Italian Wedding Soup
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This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Ingredients
For the Beef Meatballs
For the Chicken
For the Soup
Servings: servings
Instructions
  1. First thing we need to do is make the meatballs. Add all the Beef Meatball ingredients to a mixing and mix with your hands to combine. Shape into 1/2 to 3/4 inch meatballs, Place meatballs on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge for about an hour.
  2. For the chicken, place in a large pot and cover with water to an inch over the chicken. If you want to make the chicken broth, use skin on chicken breasts, add a sliced carrot, onion, celery, and some peppercorn, these are additional ingredients needed and NOT listed in the ingredients list. Bring the pot to a boil, then reduce to a low boil and cook until the chicken is cooked through, about 15 to 20 minutes. Remove from heat and let cool to room temp, this will provide you juicy chicken and a nice broth.
  3. When the chicken is cooled to room temp, remove from the pot and shred, then set the chicken aside. I using just water, discard that, if using the added ingredients, pour the broth through a strainer and set aside, discarding the contents of the strainer.
  4. Now onto the soup preparation. Melt the butter in a large pot, add the onion, celery, carrot, and garlic and cook for about 10 minutes until the veggies are softened.
  5. Add the broth you just made and additional water to make it 12 cups total, or just add 12 cups of broth you made from powder. Bring to a boil and taste, reduce heat to low, taste, and adjust the seasoning with salt and pepper as desired. Simmer for about 30 minutes.
  6. Carefully add the meatballs and continue simmering for about 7-8 minutes, then add the pasta and cook for another 5 minutes, then add the spinach, then add the spinach.
  7. Simmer for another 30 minutes to heat the chicken through. If you simmer longer the flavors will blend more. Serve.
Recipe Notes

I will price this when I make the beef meatballs. I will say fair cost for now.

Variant: 1. Add a handful or two of mushrooms, halved Straw mushrooms comes to mind, or sliced or chopped mushrooms of your choice.

This recipe is for Italian Wedding Soup is provided by Brown Eyed Baker.

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.