Italian Pasta Salad
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Ingredients
Customize the Salad with:
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  2. While the pasta is cooking, mix together the vinegar and sugar.
  3. Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  4. Once the pasta is cooled, mix in the onion and olives and mix well.
  5. Cover and place in the fridge overnight.
  6. Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.
Recipe Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving 🙂

Adapted from an internet recipe.

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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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. 

Oyster Mushroom Pasta
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  2. Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  3. While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  4. Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  5. Stir in the cream and bring to a boil, stirring until the sauce thickens.
  6. Pour the mushroom sauce into the pasta, and toss to mix together.
  7. Add the spring onion and cheese and mix together.
  8. Serve as a side dish with any meal. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.

Adapted from an internet recipe. 

Pasta Fazul
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  2. Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  3. Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  4. Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  5. While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  6. Add the pasta to the pot with the beans and mix in.
  7. Serve with additional Parmesan cheese for topping if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Parmesan Chicken & Broccoli
Parmesan Chicken & Broccoli
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This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Parmesan Chicken & Broccoli
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This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C (425 F). Grease a rimmed baking sheet or shallow baking dish with 1 tablespoon of the oil.
  2. Lay the chicken in the center of the sheet and place the broccoli around the chicken. Drizzle (or use an oil mister) the remaining 1 tablespoon of oil. Season everything with salt, pepper, and garlic powder to taste or as desired.
  3. Bake for 30 minutes or until the chicken is cooked through and juices are clear. Use a thermometer for a target temp of 71 C (160 F) or sacrifice one piece and cut in half to check.
  4. While the chicken is cooking, mix together the minced garlic, Parmesan, and parsley in a small bowl.
  5. When the chicken is done, remove from the oven, top each piece of chicken with the mixture parsley mixture, then broil (top coil for counter top ovens) for 3 minutes until the cheese is melted and the broccoli nicely browned.
  6. Remove from oven, tent with foil for 5 minutes.
  7. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Ham, Egg & Cheese Breakfast Pizza
Ham, Egg & Cheese Breakfast Pizza
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This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Ham, Egg & Cheese Breakfast Pizza
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This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Ingredients
For the Crust
Servings: 12 inch pizza
Instructions
  1. Preheat your oven to 220 C (425 F). Oil a baking sheet or pizza pan with olive oil.
  2. Make the crust by adding the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the lightly floured counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  3. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  4. Place the ball of dough in the center of your pizza pan or baking sheet. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a rolling pin for this part.
  5. Spread some olive oil on the dough, place in the oven for 5 minutes, then remove.
  6. Now add the cheese evenly over the top, then the ham, then crack the eggs onto the pizza, season with black pepper.
  7. Into the oven again and bake this time until the crust is golden brown and the eggs set but yolks still a little soft, about 15 minutes. (Keep an eye on it, no one likes a burn breakfast pizza 😉 and all ovens are different.)
  8. Remove from the oven, sprinkle with fresh chopped parsley, slice, and serve.
Recipe Notes

Low cost.

Variants: 1. Add cooked and chopped bacon. 2. Add chopped Canadian Bacon. 3. Use any cheese you prefer. 4. Add diced bell pepper (think breakfast omelet pizza).

Adapted from an internet recipe.

Marinated Cherry Tomato Salad
Marinated Cherry Tomato Salad
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This sounds really good and comes from a very good friend in the US.
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Marinated Cherry Tomato Salad
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This sounds really good and comes from a very good friend in the US.
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Ingredients
Servings: servings as a side
Instructions
  1. In a small bowl, add everything except the tomatoes, whisk until combined to make the dressing.
  2. Add tomatoes to a large mixing bowl, add the dressing and gently toss to coat. Cover and place in the fridge for at least 2 hours or up to 8 hours before serving.
  3. Serve as a side with your favorite main dish like chicken or fish.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Salmon Loaf
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Salmon Loaf
For the Sauce
Servings: servings
Instructions
Prepare the Salmon Loaf
  1. If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  2. Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  3. Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  4. Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  5. Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
  1. Prepare the sauce about 10 minutes before the loaf is done steaming.
  2. In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  3. Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  4. When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  5. Slice the loaf and pour the sauce over the slices, serve and enjoy.
Recipe Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.

Shortcuts: Steamed Salmon, Breadcrumbs.

Adapted from an internet recipe. 

Honey Butter Baked Salmon
Honey Butter Baked Salmon
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This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Honey Butter Baked Salmon
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This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F), position the rack in the middle of the oven. Line a large baking sheet or baking pan (9x13) with foil large enough to fold over the fillet and seal.
  2. Melt the butter in a small sauce pan, then add the honey, garlic, and lemon/lime juice and whisk to combine.
  3. Place the fillet (or the smaller individual portion fillets) on the foil in the baking dish or on the sheet, brush the fillet or fillets with the honey butter mixture.
  4. Sprinkle with a good amount of sea salt and black pepper.
  5. Fold the foil over the fillet and seal completely, raise up the edges so it does not leak.
  6. Place in the oven and bake for 15-18 minutes or until cooked through. Carefully open the foil, use mitts as the steam is very hot, and fold the foil back to expose the the fillet or fillets. Broil for a few minutes (counter top ovens, switch from bottom coil to the top coil) until the fillet is nicely caramelized on the top.
  7. Remove from oven, sprinkle with chopped parsley and serve with lemon/lime slices as desired.
Recipe Notes

I will price this when I get 4 individual serving fillets from Tesco, for now I will say Fair cost per serving.

Provided by friend, Kurt Hammerschmidt.
Thailand.