Chicken Chorba
Chicken Chorba
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This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! I made this on 18 July 2018, very well liked by the family. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as a thick walled, heavy pot.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Chicken Chorba
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Votes: 1
Rating: 5
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This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! I made this on 18 July 2018, very well liked by the family. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as a thick walled, heavy pot.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. For the dry chickpeas, 150 grams (5 oz), soak overnight then drain. For canned chickpeas, use a 400 gram (14 oz) can, drained.
  2. Potatoes and onions prepped. For the potatoes, I use a french fry cutter first, then a knife to cut the cubes from the "fry" shapes.
  3. This was a first for me, grating tomatoes, and I will say, it does a perfect job. Simply cut the end opposite the stem end, off and start with the cut end on the largest holes on a box grater. The tomato is grated and the leftover part is the skin and stem end. I grated 3 plum tomatoes.
  4. In a large pot, heat the oil on medium high heat, when hot, add the onion, turmeric, saffron, salt, pepper, and chicken, and give the pot a stir. Cook the chicken for 8-10 minutes, stirring the chicken once in a while, this is to just brown the chicken a bit, not trying to cook them through.
  5. Add the chickpeas, potatoes, and water and bring to a boil then reduce to a low simmer. Cover the pot and let simmer for about 40 minutes, stirring occasionally. (I cheated and cooked the chickpeas first in the pressure cooker and used those, not cooked in the liquid.)
  6. Add the grated tomatoes and tomato paste to the pot and stir in. Bring to a boil, then reduce to a low simmer for 15 minutes to blend that in.
  7. Stir in the broken spaghetti and parsley and let simmer until the spaghetti is tender. Here, the pasta is done, I used linguine, and the kitchen was smelling great!
  8. Ladle into bowls, garnish with parsley if desired, and serve.
Recipe Notes

Chicken wing sticks (the drumettes) cost about 66 Baht/kilo. The chickpeas, canned are 69 Baht. When I get dry chickpeas I will do a price comparison between canned and dry. For 6 servings, this is about 71 cents per serving.

Adapted from an internet recipe. 

Pasta with Tomatoes & Anchovy Butter
Pasta with Tomatoes & Anchovy Butter
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Great sounding dish. I am looking forward to making this, on my to cook list for sure.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pasta with Tomatoes & Anchovy Butter
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Great sounding dish. I am looking forward to making this, on my to cook list for sure.
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. Cook the pasta in a pot of boiling salted water until just tender. Reserve 1/2 cups of the pasta water then drain the pasta.
  2. While the pasta is cooking, heat the butter in a large non stick pan, when hot, add the anchovies and garlic. Cook and stir often, mashing up the anchovies, they dissolve into the butter, until the garlic is tender, about 4-5 minutes.
  3. Add the tomatoes and season with salt and pepper as desired, stir occasionally and cook down the tomatoes until they are falling apart, about 10 minutes or so.
  4. Add the pasta to the pan plus the reserved pasta water and toss with the tomatoes. Cook until the all the pasta is coated with the butter sauce and the pasta is heated through.
  5. Sprinkle in the herbs and mix together.
  6. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Spaghetti with Leeks
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
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. In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  2. Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  3. Stir in the chives and cheese, season with salt as desired.
  4. Serve with additional Parmesan cheese on the side as a topping.
Recipe Notes

Low cost.

Adapted from an internet recipe.

One Pot Spaghetti
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
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. In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  2. Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  3. Stir in the Parmesan cheese and parsley, serve and enjoy.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.

Shortcuts: Italian Seasoning, Tomato Sauce.

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.

Crab & Shrimp Soup
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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Rating: 5
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Spaghetti Rockefeller
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
  2. Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
  3. Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
  4. Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
  5. Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
  6. Serve and enjoy, top each serving with some chopped cooked bacon.
Recipe Notes

I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.

Shortcut: Sour Cream.

Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.

Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.

Chicken Spaghetti
Chicken Spaghetti
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This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Chicken Spaghetti
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Rating: 5
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This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken and cover with water, this can be a whole chicken, 3-4 breasts, or 3-4 quarters (separated), simmer until tender and cooked through, you are making a broth.
  2. Remove from heat and set aside to let cool to room temperature (makes for juicer chicken). Remove the chicken to a cutting board. Strain the broth and return to the pot. Debone and chop the chicken.
  3. Preheat your oven to 200 C (400 F) and get out a large baking dish, 9x13 should be perfect.
  4. Add water as needed to the pot in order to boil your pasta. Bring the pot of broth to a boil, and cook your pasta until just tender, drain pasta and return pasta to the pot.
  5. To the pasta, add the cheese, chopped tomatoes, chicken, soup, and season with salt, pepper, and onion powder to your liking, and mix together until the cheese is melted in. If the mixture is too thick, add some reserved tomato juice or water.
  6. Pour mixture into your baking dish and bake for 15 minutes, done,
  7. Serve, and of course, enjoy 🙂
Recipe Notes

I will price this when I get some chicken, overall I will say low cost.

Variants: 1. Skip the tomatoes and go with another can of cream of chicken soup. 2. Use cream of mushroom soup instead of cream of chicken soup. 3. No need to bake, just serve after cheese is melted in on the stove top. 4. A diced bell pepper or two would be perfect in this. 5. Buy a rotisserie chicken and use that and make the stock from cube or powder to cook the pasta in.

Recipe from a good friend, her recipe which is located here. Kristi Fancher Brown.
Unites States.

Some of the variants provided by good friend, Shanee Mcfarland.
United States.

Shrimp Spaghetti Carbonara
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  2. While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up the spaghetti 😉
  3. Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add 1/4 cup of the pasta water you reserved.
  4. Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  5. Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  6. Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, double fist two sets of tongs, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in.
  7. Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Recipe Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.

Adapted from an internet recipe.

Pasta with Tuna, Lemon & Dill
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
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. Bring a pot of salted water to a boil, cook the pasta until tender.
  2. While the pasta is cooking, mix the remaining ingredients together in a large serving bowl, season with salt and pepper as desired.
  3. When the pasta is tender, drain and add to the mixture in the serving bowl, toss to combine, serve.
Recipe Notes

Low cost.

Shortcut: Tuna.

Adapted from an internet recipe.