Pantry Pasta

Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
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Rating: 0
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
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. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.

Fish Stew with Ginger & Tomatoes

Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Vegetable Calzones

Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place a rack on bottom shelf of oven; preheat to 230 C. Line a large baking sheet with foil and lightly grease with olive oil.
  2. Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic, and red pepper if desired. Cook for 30 seconds. Reduce heat to low. Add broccoli. Cook for 2 minutes. Cover and cook until broccoli is crisp tender, about 3 minutes. Remove skillet from heat and stir in spinach.
  3. In a large bowl, combine Ricotta, Mozzarella, and Parmesan, season with salt and pepper as desired. Stir in broccoli mixture. Working with 1 portion at a time, divide dough into 4 pieces, roll out dough on a lightly floured counter into 8 inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  4. Transfer calzones to baking sheet. Whisk egg with 1 teaspoon of water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce for dipping if desired.
Recipe Notes

Figure about 72 Baht for the Mozzarella cheese. For 4 servings, this is about 53 cents per serving.

Shortcuts: Pizza Dough, Cottage Cheese.

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

Jamaican Jerk Seasoning

Jamaican Jerk Seasoning
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Easy make ahead shortcut. The amounts of cayenne and crushed red pepper will determine the heat levels of this.
Servings Prep Time
1/2 cup 5 minutes
Servings Prep Time
1/2 cup 5 minutes
Jamaican Jerk Seasoning
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Easy make ahead shortcut. The amounts of cayenne and crushed red pepper will determine the heat levels of this.
Servings Prep Time
1/2 cup 5 minutes
Servings Prep Time
1/2 cup 5 minutes
Ingredients
Servings: cup
Instructions
  1. Combine all ingredients and store in an airtight container for up to 3 months. Use when called for in recipes or just to rub chicken or pork chops prior to grilling.
Recipe Notes

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

Baked Eggplant Parmesan

Baked Eggplant Parmesan
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Rating: 5
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This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Baked Eggplant Parmesan
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Rating: 5
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This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C.
  2. Add a splash of olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and salt to taste. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  3. Heat a large sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant. Set each slice aside on a foil sheet. This photo shows the three bowls after I coated all the slices.
  4. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with a splash of olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.
  5. Both sides baked, not very brown really but almost fork tender.
  6. Top the baked eggplant with the tomato sauce, Mozzarella slices, and Parmesan.
  7. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
  8. Serve with pasta on the side.
Recipe Notes

Low cost.

Variant: Use pasta sauce or make from a shortcut using tomato paste as the base.

Shortcuts: Italian Breadcrumbs, Pasta Sauce.

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

Pork Ragout with Fettuccine Pasta

Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  3. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  4. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  5. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  6. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Recipe Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.

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