Mexican Scrambled Eggs

Mexican Scrambled Eggs
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Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Mexican Scrambled Eggs
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Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  2. Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  3. Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  4. Serve with toast and bacon.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Beer Battered Green Chile Strips

Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Chili Strips
For the Dipping Sauce
Servings: servings
Instructions
For the Dipping Sauce
  1. Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.
For the Chili Strips
  1. Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  2. In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  3. Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  4. When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  5. Serve with the dipping sauce.
Recipe Notes

Low cost.

Provided courtesy of good friend, Jerry Juliana.
United States.

Steamed Salmon in Lime Sauce (Rice Cooker)

Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Broiled Chicken Tenders with Pineapple Relish

Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Feta Stuffed Meatball Mediterranean Bowl

Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

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

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
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Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Slow Cooker Cilantro Lime Chicken
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Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Ingredients
Servings: servings
Instructions
  1. In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt. Rub the seasoning mix on both sides of the chicken thighs.
  2. Heat a large skillet over medium­-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned. Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook on Low setting for about 2 to 2 1/2 hours.
  3. Carefully remove the chicken from the slow cooker and set aside.
  4. Combine the heavy cream and cornstarch, mixing well and removing any lumps.
  5. Add the heavy cream mixture to the slow cooker and mix well with the broth. Add the cilantro to the liquid in the slow cooker and mix.
  6. Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall apart tender.
  7. Serve over rice or pasta, garnish with fresh cilantro and lime wedges.
Recipe Notes

Chicken thighs generally run about 75 Baht/kilo. For 4 servings, this is about 55 cents per serving.

Adapted from an internet recipe.

Cha Lua Soup

Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Cha Lua Soup
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Rating: 5
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For Thickening, Optional
Servings:
Instructions
  1. In a medium pot, fill about 3/4 full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  2. This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  3. While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  4. After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  5. Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
  1. Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variant: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up.

Adapted from an internet recipe.

Mediterranean Egg Salad II

Mediterranean Egg Salad II
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Easy to make a recipe your own. No za'atar, same basic ingredients, but served on rye bread with a layer of sliced cherry tomatoes, delicious! I made this on 19 May 2017.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad II
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Easy to make a recipe your own. No za'atar, same basic ingredients, but served on rye bread with a layer of sliced cherry tomatoes, delicious! I made this on 19 May 2017.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the olive oil and lime juice. Toss with the eggs, olives, cilantro, and onion, season with salt and pepper to taste. Cover and refrigerate for an hour or two.
  2. Place a layer of sliced tomatoes on 4 slices of rye, divide the egg salad evenly on top of the tomatoes, top with the remaining slices, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mediterranean Egg Salad I

Mediterranean Egg Salad I
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Sounds really good. One ingredient, za'atar, would be a tough one to find in Thailand however.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad I
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Sounds really good. One ingredient, za'atar, would be a tough one to find in Thailand however.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the olive oil, za’atar, and lemon juice. Toss with the eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper to taste. Serve on toast.
Recipe Notes

Low cost.

Adapted from an internet recipe.