Chicken Enchiladas with Cream Cheese Sauce
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  2. In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  3. When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot! The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  4. Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  5. Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  6. Preheat your oven to 180 C (350 F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  7. In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  8. Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  9. In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  10. Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  11. Remove the sauce from the heat and pour evenly over the enchiladas.
  12. Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  13. Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  14. Serve with side dishes of your choice (refried beans and rice will be my choice).
Recipe Notes

Cheddar cheese will run about 270 Baht for 1 1/2 blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.

Recipe provided by good friend, Patti Stone.
United States.

Garlic Cilantro Shrimp
Garlic Cilantro Shrimp
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I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Garlic Cilantro Shrimp
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I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, whisk together the olive oil, garlic, lime juice, chili powder, salt, and cilantro.
  2. Add the shrimp to the mixing bowl and mix to coat all the shrimp. Cover and place in the fridge for 10 minutes or up to 8 hours.
  3. When you are ready to cook, heat the remaining 1 tablespoon of oil in a non stick pan, when hot, add the diced onion and cook until fragrant, about 2 minutes.
  4. Add the shrimp and cook until pink, about 45 seconds to 1 minute on each side.
  5. Garnish with chopped cilantro and serve with rice on the side.
Recipe Notes

I will price this next time I see the prices in Tesco. I will say Fair cost per serving for now.

Adapted from an internet recipe.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. 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
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. 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. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. 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.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. 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 serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

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

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.

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.

Crab Cakes II
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
  2. Form into 4 oz (115 gram) patties. (shape into balls then flatten).
  3. Heat a non stick pan with about 1/2 to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Recipe Notes

I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.

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

Basic Chili II
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
  2. In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
  3. Add the beans, these were right out of the pressure cooker and drained.
  4. Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
  5. Serve.
Recipe Notes

Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.

Shortcut: Kidney Beans (Pressure Cooker).

Inspired by a packaged chili mix.

Burmese Egg Curry
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Cajun Chicken & Sausage Pasta
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken Seasoning
Servings: servings
Instructions
  1. Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
  2. In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
  3. Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
  4. Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.
Method 1
  1. In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
  2. Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
Method 2
  1. In a pot heat the stock to boiling and cook the pasta until tender. Drain.
  2. While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
  3. Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.
Recipe Notes

The chicken will cost between 30 and 60 Baht, 500 grams/1 kilo, and the sausage, going with Cumberland, 750 grams is about 267 Baht. For 6 servings, this is about $1.60 per serving.

Recipe and photo provided courtesy of good friend, Anthony Ramirez.
United States.

Simple Baked Chicken
Simple Baked Chicken
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This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Simple Baked Chicken
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This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
  2. Place chicken in the baking dish and move them around to coat them with oil on both sides.
  3. In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
  4. Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
  5. Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
  6. Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.
Recipe Notes

For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.

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

Pork Chop Soup
Pork Chop Soup
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This is a good soup but I have modified the recipe with my results. The flavor and consistency is much like a stew with a spicy, almost taco flavoring. Bone in chops will provide more flavor, but boneless chops or just loin should work as well. You can change up the veggies to your preference as well.
Servings Prep Time
8 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
2 hours
Pork Chop Soup
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This is a good soup but I have modified the recipe with my results. The flavor and consistency is much like a stew with a spicy, almost taco flavoring. Bone in chops will provide more flavor, but boneless chops or just loin should work as well. You can change up the veggies to your preference as well.
Servings Prep Time
8 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside. Not much to see during this.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed, set aside. Using tongs to hold the chops, remove and discard any bones and fat (great treat for your dog) then chop the meat into bite size pieces and add the meat back to the pot.
  3. To the pot, add the 5 vegetables at the end of the ingredient list, add more water if needed to just cover the veggies and meat. Stir together then bring to a boil and stir in the flour mixture you set aside earlier, this will slightly thicken the soup. Reduce heat to a simmer, cover and tilt the lid, and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup.
  5. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Variants: 1. Use 3 to 4 pork chops if they are thin or you want a meatier soup. 2. Use daikon in place of the carrot. 3. Use less potatoes and more broccoli. 4. Add sliced fresh mushrooms.

Adapted from an internet recipe.