Southern Fattoush
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
For the Dressing
For the Salad
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  3. Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  4. To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.
Recipe Notes

Low cost.

Shortcut: Pita Bread.

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

Creamy Cucumber Salad
Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the sour cream, you can substitute Greek yogurt but omit the lemon juice. You can also make make the sour cream using labneh, shortcut for that is in the Recipe Notes section below.
  2. For the salt, you can make the dressing with the salt included but the salad will need to be consumed just after making or within just a few hours as the salt will cause the cucumbers to weep. An alternative is to salt the cucumber slices in a sieve and let them set for an hour, gently squeeze out remaining moisture, then proceed as directed, which will result in crispy cucumbers for 2-3 days with the dressing. This photo is of the cucumbers salted and draining.
  3. Using a small bowl, add the sour cream (or Greek yogurt), lemon juice only if using sour cream, garlic, salt and pepper. Mix and refrigerate until needed. Best results if you mix the dressing into the vegetables just before serving. If using the salted cucumber method, omit the salt in the dressing mixture.
  4. Place the cucumber and onion in a bowl, add the dressing and mix and serve then or within 2-3 hours, keeping the salad refrigerated until use.
  5. If using the salted cucumbers, mix in the dressing and refrigerate until use, store leftovers in the fridge for 2-3 days. I used salted cucumbers so everything is mixed and goes into the fridge to chill. I also added the julienned carrot for a bit of color.
  6. Serve as a side as is or on a bed of lettuce for a nice presentation and a light meal.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Inspired by the recipe Creamy Cucumber Salad from Natasha's Kitchen.

Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Add the sorted and rinsed lentils into a medium saucepan and fill with enough cold water to cover the lentils by about 1 inch. Bring to a boil over medium high heat then reduce to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  2. As the lentils are cooking, heat a large skillet over medium high heat with the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  3. Then to the skillet add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You will know they are done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel lined plate, these are for garnish later.
  4. In the skillet, sprinkle in the ground cumin, cayenne, and then add the cinnamon stick, saute about 1 minute. Add the rice and cook, stirring often but gently until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 teaspoon of sea salt and bring to a boil. Turn the heat down to a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. If there is still too much water in the skillet, put the lid back on and cook for another 5 minutes.
  5. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  6. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  7. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. Serve with cold yogurt as an additional side.
Recipe Notes

I cannot price this until I find lentils in Thailand, I do think they are available in Phuket at Villa Market.

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

Lebanese Garlic Sauce (Toum)
Lebanese Garlic Sauce (Toum)
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This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend. This recipe is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1 1/2 tablespoons.
Servings Prep Time
2 1/2 cups sauce 15 minutes
Servings Prep Time
2 1/2 cups sauce 15 minutes
Lebanese Garlic Sauce (Toum)
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This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend. This recipe is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1 1/2 tablespoons.
Servings Prep Time
2 1/2 cups sauce 15 minutes
Servings Prep Time
2 1/2 cups sauce 15 minutes
Ingredients
Servings: cups sauce
Instructions
  1. There is 3 ways to mix this.
Immersion Blender
  1. Place everything in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Electric Mixer
  1. Mix the garlic, salt, and lemon juice in a mixer to a creamy mix, 20-30 seconds, pour into a mixing bowl. Then use an electric mixer and slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
Blender
  1. Mix the garlic, salt, and lemon juice in a blender to a creamy mix, 20-30 seconds, then slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
  2. Serve with grilled meats as a dipping sauce, in a chicken salad sandwich, you get the idea.
Recipe Notes

Low cost.

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

Baked Lemon & Garlic Tilapia
Baked Lemon & Garlic Tilapia
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Sounds good, can use any white fish you like, such as Pangasius, Barramundi, or even Tub Tim. Even salmon fillets would work well in this recipe.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
12-15 minutes
Baked Lemon & Garlic Tilapia
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Sounds good, can use any white fish you like, such as Pangasius, Barramundi, or even Tub Tim. Even salmon fillets would work well in this recipe.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
12-15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Melt the butter in a small sauce pan. Remove 2 1/2 tablespoons and reserve that, pour the rest of the butter into a baking dish along with 1 tablespoon of the lemon juice, mix and spread out.
  3. Pour the 2 1/2 tablespoons of butter back into the sauce pan, add the garlic and saute on low heat for about 1 minute. Add 3 tablespoons of the lemon juice, remove from heat.
  4. Place the fish in the baking dish, and season with oregano, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.
  5. Bake for 12-15 minutes, fish should just be starting to get golden brown and should flake easily with a fork. Serve.
Recipe Notes

Tilapia is low cost, if getting the fish from a open market, the seller will fillet for you for free most times. Tilapia can also be caught on rod and reel in many ponds, making the meal essentially free.

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

Garlic-Lemon Double Stuffed Chicken
Garlic-Lemon Double Stuffed Chicken
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Sounds really good, on my to cook list. Use the shortcut for savings as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Garlic-Lemon Double Stuffed Chicken
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Sounds really good, on my to cook list. Use the shortcut for savings as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 180 C. Lightly grease a large, shallow baking dish with butter.
  2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and Cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  3. Pour the milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Parmesan cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in the prepared baking dish, tucking edges under to seal.
  4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using. Bake for 30 minutes, or until no longer pink in center and juices run clear. Let rest for 5 minutes, serve.
Recipe Notes

The chicken, for 8 breasts, will cost about 150 Baht. The cheeses, Cream cheese will cost about 120 Baht, the Cheddar will cost about 180 Baht. For 8 servings, this is about $1.65 per serving.

Shortcut: Italian Seasoned Bread Crumbs.

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

Seared Spring Onions with Poached Eggs
Seared Spring Onions with Poached Eggs
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Sounds good and easy. On my to try list.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Seared Spring Onions with Poached Eggs
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Sounds good and easy. On my to try list.
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. Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.
  2. Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
  3. Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
  4. Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mediterranean Egg Salad I
Mediterranean Egg Salad I
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I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad I
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I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
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 and add the rest of the ingredients.
  2. Toss with the eggs, olives, cilantro, onion, and pine nuts, and season with salt and pepper to taste. Cover and place in the fridge to chill for an hour or two.
  3. Serve on toast.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Baked Lemon Chicken
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  2. Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
  3. Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
  4. Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.
Recipe Notes

The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.

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

The Most-Lemony Lemon Bar
The Most-Lemony Lemon Bar
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Sounds good, the lemon shaped candy, might be a challenge as I cannot recall ever seeing a store that has the large bins of candies like in the US.
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
The Most-Lemony Lemon Bar
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Sounds good, the lemon shaped candy, might be a challenge as I cannot recall ever seeing a store that has the large bins of candies like in the US.
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Ingredients
Servings: bars
Instructions
  1. Position a rack in the center of the oven and preheat to 180 C. Line a 9x13 glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and sides of the dish with butter.
  2. To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer the dish to a wire rack.
  3. Reduce the oven temperature to 150 C. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
  4. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
  5. Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
Recipe Notes

Low cost.

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