Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)
  2. Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.
  3. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  4. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.
  5. Remove chops from the cooker to a plate. Repeat until all the chops are browned.
  6. Place the cabbage into the cooker
  7. Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  8. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  9. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  10. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  11. Remove the chops to a serving dish with a large slotted spoon, leaving the liquid in the pot and cover with foil.
  12. Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.
  13. Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.
  14. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Paul Prudhomme’s Blackened Steak Seasoning
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix together the first 8 ingredients in a small bowl.
  2. Place the last 3 ingredients (thyme, oregano, and fennel seeds) in a mortar and use a pestle to lightly crush and release the oils, do not use a food processor. Add this to the bowl and mix with the other ingredients.
  3. Use as a rub on steaks prior to grilling.
Recipe Notes

Low cost.

Inspired by good friend, Drew Padilla.
United States.

Salmon Gravlax I
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Ingredients
For Serving
Servings:
Instructions
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  3. Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  4. Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  5. Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  6. After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  7. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  8. Place the thin slices on a a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.

Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup
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Sounds really good, on my to cook list for sure! Several shortcuts here to save you money as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8 hours
Slow Cooker Lasagna Soup
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Sounds really good, on my to cook list for sure! Several shortcuts here to save you money as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet, heat with a splash of olive oil, and add the sausage, onion, and carrots, cook until the sausage is browned and the carrots are soft, then add the garlic and cook for another minute. Drain most of the fat then add to the slow cooker.
  2. Add to the slow cooker the chopped tomatoes, tomato sauce, mushrooms, water, and seasonings. Cover and cook on Low setting for 8 hours or High setting for 4 hours.
  3. Stir in the dry pasta, cover and continue cooking for another 20 minutes or so to cook the pasta. Serve topped with shredded Mozzarella in each bowl.
Recipe Notes

The Mozzarella cheese will run about 142 Baht for 200 grams which is about 2 cups shredded. I have never seen bulk Italian sausage here as I have always made my own, takes just minutes, so I will figure the sausage at the cost of minced pork (keep in mind, if you grind yourself, it costs even less), cost for minced pork is about 65 Baht/500 grams. For 6 servings, this is about $1.05 per serving, more than reasonable.

Shortcuts: Italian Sausage, Tomato Sauce.

Adapted from an internet recipe.

Milk-Braised Dijon Chicken
Milk-Braised Dijon Chicken
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This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Servings
4 servings
Servings
4 servings
Milk-Braised Dijon Chicken
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This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  2. While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  3. Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  4. Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.
Recipe Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Brats with Spicy Peppers
Brats with Spicy Peppers
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A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Brats with Spicy Peppers
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A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For a charcoal grill, light your charcoal, for a gas grill, light and heat the grill. You are looking for a temp of 180 to 230 C.
  2. Cut bell peppers into strips lengthwise, dice the large green chili. Cut the onion in half from the top to the root end, then cut each half crosswise into 1/4 inch slices.
  3. In a large disposable foil pan (or a large cast iron pan) over direct medium heat, melt the butter and add the fennel seeds. After a minute or so of the fennel cooking in the butter, add the peppers, chili, and onion, season with salt and pepper to your liking. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed, until tender and turning golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
  4. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  5. Grill the bratwurst over direct medium heat, with the lid closed, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and simmer them for about 30 minutes. If the pan is getting too dry, add a little more beer.
  6. Serve them in a bun with the pepper mixture on top.
Recipe Notes

For pricing, go with about 180 Baht for 5 Bratwurst. For 4 servings, this is about $1.33 per serving.

Keep in mind, we are not in Wisconsin here, grill the sausage FIRST, THEN simmer in the beer, butter, and pepper mixture.

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

Photo courtesy of good friend, Willie Klaus.
United States.

Homemade Pepperoni
Homemade Pepperoni
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Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Homemade Pepperoni
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Rating: 4
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Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Ingredients
Servings: kilo
Instructions
  1. Place all of the ingredients in a large bowl and mix them together with your hands. Divide the meat mixture into two portions and roll them into logs about 1 1/2 inch diameter. Wrap the rolls in aluminum foil and refrigerate them overnight.
  2. Preheat the oven to 100 C. Place the rolls on a wire rack, without the foil and put the rack on a baking sheet. Bake the pepperoni rolls for 6 hours, turning them every hour. Remove the pepperoni from the oven and allow it to cool as the fat continues to drain. Store the pepperoni in the refrigerator and slice it as needed.
  3. Finished and cooling. There is no red color to this as there is no preservatives or curing salt used, bonus. Store in the fridge for about 3 days.
Recipe Notes

Ground beef, I am taking a good guess at 200 Baht/kilo. How much this makes for a pizza, I have no idea until I test this out.

Liquid smoke is in the original recipe, I myself would shy away from that and go with just cumin.

Used in Recipes Listed on this Site:
Pizza Pasta Bake,
Pizzadillas,
Thin Crust Pizza, Made it, GO-TO recipe.

Adapted from an internet recipe.

Basic Lasagna
Basic Lasagna
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I have made this recipe many times now and it is delicious. Lasagna can be intimidating, but following a few shortcuts and you can make a tasty and delicious meal, that serves a lot! Many recipes call for the meat sauce as ground beef and Italian sausage, I am going to make the Italian sausage as I cook ground pork. Cottage cheese can be expensive if store bought, I am going to use the shortcut listed on this site. The most expensive part will be the Mozzarella and Parmesan cheeses. Not a $1 meal but you can feed a crowd. I made this on 10 April 2016 and took the photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 40 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 40 minutes
Cook Time
30-45 minutes
Basic Lasagna
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I have made this recipe many times now and it is delicious. Lasagna can be intimidating, but following a few shortcuts and you can make a tasty and delicious meal, that serves a lot! Many recipes call for the meat sauce as ground beef and Italian sausage, I am going to make the Italian sausage as I cook ground pork. Cottage cheese can be expensive if store bought, I am going to use the shortcut listed on this site. The most expensive part will be the Mozzarella and Parmesan cheeses. Not a $1 meal but you can feed a crowd. I made this on 10 April 2016 and took the photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 40 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 40 minutes
Cook Time
30-45 minutes
Ingredients
Meat Sauce
To Assemble
Servings: servings
Instructions
Meat Sauce
  1. Add a splash of olive oil to a large pot and heat, add onion and garlic, when translucent, add the meat and spices and mix well with the spatula (you are making a cheater Italian sausage. When cooked through and no longer pink, drain the fat, I use a colander for this, then return to the pot.
  2. Add the tomato paste and the chopped tomatoes, and about half of the tomato juice. On a light simmer, cook for about 20-30 minutes covered. If the sauce is too thick, add a bit of tomato juice retained from the can of tomatoes, not too much though. Adjust the sauce for salt and sugar during the cooking.
to Assemble
  1. Preheat your oven to 200 C.
  2. Now, take out a small handful of Parmesan and Mozzarella cheese and set aside, this is for the final layer. OR, as I do, I just use shred another 200 gram block of Mozzarella and add additional grated Parmesan cheese for use on the top.
  3. Mix the cottage cheese, remaining Mozzerella and Parmesan together with the beaten eggs and spices. If making the cottage cheese from the shortcut on my site, make 4 cups, meaning 4 liters of milk, vinegar stays the say in the recipe.
  4. Spoon just enough sauce into the bottom of a 13x9 baking dish. Then place the following layers:
  5. Noodles, you can overlap slightly, 1/3 of the cheese mixture. 1/3 of the meat sauce. Repeat with noodles, 1/3 the cheese, and 1/3 the meat sauce, repeat again with noodles, 1/3 cheese, and 1/3 meat sauce. Now sprinkle on the retained Mozzarella and Parmesan cheeses that you set aside. Photo shows the first layer added.
  6. Bake for 30 minutes, if getting dark, remove, if still light colored, continue for 40 minutes. Photo shows the completed dish before going into the oven.
  7. IMPORTANT, after removing from the oven, this needs to rest and cool a bit, as right out of the oven you have 200 degree cheese lava! Let it rest and it will firm up a bit.
  8. Serve with a salad or garlic bread to extend this meal. Enjoy.
Recipe Notes

Minced pork is about 112 Baht/kilo. Mozzarella cheese will run about 145 Baht/200 grams. Will need at least 2 blocks for 290 Baht. Parmesan will run about about 180 Baht/125 grams, will need 2 packs for 360 Baht. For the Cottage cheese, I cannot stress this enough, make it yourself from the shortcut listed on the site, this will work out to about 220 Baht.

This works out to about $1.70 per meal per person, over all, not bad! This is well below what you would find in any restaurant! The beauty of this dish, is that you made it yourself, it takes an effort and time spent in the kitchen, but the taste is well worth it, and you know exactly what is in it.

Variant: Top the entire lasagna with a single layer of sliced Provolone, Gouda, or Edam, yummy!

Shortcut: Cottage Cheese.

Family recipe I have been using for years.

Stir Fried Ground Chicken on Mashed Tators
Stir Fried Ground Chicken on Mashed Tators
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An original recipe from a good friend of mine in Phuket. Sounds excellent and will be a must try for me.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Stir Fried Ground Chicken on Mashed Tators
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An original recipe from a good friend of mine in Phuket. Sounds excellent and will be a must try for me.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. In a big frying pan, lightly coated on olive oil, add ground chicken, cover and cook on low so that it retains the juices. Chop it up further with a spatula and then add green bell pepper, onion, a good dash of fennel seeds, stir to combine then cover and let it simmer for 10 - 15 minutes , stirring occasionally.
  2. Meanwhile, mash the potatoes with a good amount of butter and a splash of milk. Set aside.
  3. Add mildly spicy tomato sauce to the chicken mixture and stir. Simmer again, stirring occasionally until heated through. Season with salt and pepper to taste.
  4. To plate, make a flat bed of mashed potatoes on a plate (add a bit more butter to the center) and ladle the chicken mixture over the top.
  5. Garnish with quartered plum tomatoes.
Recipe Notes

Ground chicken would run about 50 Baht for 500 grams, potatoes, tomatoes, etc is minor costs. For 4 servings this is about 38 cents per serving.

Provided courtesy of good friend, Dave Williams.
Thailand.