Pea Salad II

Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl mix everything together except the peas. When mixed, add the peas and stir to coat them.
  2. Cover and refrigerate for at least 3 hours or more before serving. Leftovers can be kept covered in the fridge for several days.
Recipe Notes

Low cost.

Shortcut: Seasoned Salt.

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

Chicken Curry II

Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
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. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

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

Chicken Olivye (Chicken Potato Salad)

Chicken Olivye (Chicken Potato Salad)
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  3. Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  4. Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. Remove the chicken and dice and add to a large mixing bowl.
  5. Strain the broth and save (refrigerate) for use in another recipe.
  6. Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  7. Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  8. For the mayo start out with less than a cup and add as needed to fully coat everything.
  9. Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Recipe Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.

Shortcut: Refrigerator Pickles.

Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

One-Pot Chicken & Rice III

One-Pot Chicken & Rice III
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This is another of my versions of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Copycat Rice-A-Roni. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
One-Pot Chicken & Rice III
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This is another of my versions of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Copycat Rice-A-Roni. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the Copycat Rice-A-Roni, doubling the recipe, using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  2. When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  3. Add the water, butter, and the Copycat Rice-A-Roni you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  4. Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.
Recipe Notes

For the chicken, this might cost 40 Baht. For the Copycat Rice-A-Roni, that might cost a whole 10 Baht. For 4 servings, this is about 37 cents per serving.

For the boxed Rice-A-Roni, I cannot price that.

Shortcut: Copycat Rice-A-Roni.

Original recipe: One-Pot Chicken & Rice.

Inspired by good friend, Stephen Connell.
United States.

One-Pot Chicken & Rice II

One-Pot Chicken & Rice II
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This is my version of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Seasoned Rice which is a copycat of Uncle Ben's Long Grain and Wild Rice. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
One-Pot Chicken & Rice II
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This is my version of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Seasoned Rice which is a copycat of Uncle Ben's Long Grain and Wild Rice. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the Seasoned Rice using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  2. When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  3. Add the water, butter, and the Seasoned Rice you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  4. Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.
Recipe Notes

For the chicken, this might cost 40 Baht. For the Seasoned Rice, that might cost a whole 5 Baht. For 4 servings, this is about 33 cents per serving.

If using the packaged Uncle Ben's Long Grain and Wild Rice, that is 155 Baht/box. For 4 servings, this is about $1.45 per serving. Substantial savings in making the Seasoned Rice.

Shortcut: Seasoned Rice.

Original recipe: One-Pot Chicken & Rice.

Inspired by good friend, Stephen Connell.
United States.

One-Pot Chicken & Rice I

One-Pot Chicken & Rice I
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Sounds really good, I will have to try this one. This recipe is listed using the Uncle Ben's Flavor Infusion Chicken and Herb Rice. For people in Thailand this might be a tough one to get outside of the larger cities, so I will add two more versions of this and will be listed as ...Rice II and ...Rice III.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
One-Pot Chicken & Rice I
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Sounds really good, I will have to try this one. This recipe is listed using the Uncle Ben's Flavor Infusion Chicken and Herb Rice. For people in Thailand this might be a tough one to get outside of the larger cities, so I will add two more versions of this and will be listed as ...Rice II and ...Rice III.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a large deep skillet or a medium size pot. When the oil is hot, add the chicken and season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute.
  2. Add the water, butter, and contents of Uncle Ben’s Flavor Infusion Chicken and Herb. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat, cover, and simmer for 10 minutes. 


  3. Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. 
Garnish with fresh chopped parsley or even diced tomatoes, enjoy.
Recipe Notes

For the chicken, this might cost 40 Baht. For the Uncle Ben's Rice I cannot price that yet, I will take a guess at 180 Baht. For 6 servings, this is about $1.10 per serving.

Variants:
Using Seasoned Rice: One-Pot Chicken & Rice II,
Using Copycat Rice-A-Roni: One-Pot Chicken & Rice III.

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

Pea & Pasta Salad II

Pea & Pasta Salad II
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This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Pea & Pasta Salad II
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This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of lightly salted water until tender, then cook for another 1-2 minutes, then drain and rinse under cold water. Place in a large bowl.
  2. Whisk together the Ranch dressing, sugar, vinegar, salt and pepper.
  3. To the pasta, add the eggs, peas, spring onion, pickles, celery, and cheese and mix, then add the dressing and mix to coat everything, refrigerate for several hours prior to serving.
Recipe Notes

The cheese, if using 1 cup will be about 90 Baht, for 6 servings, this is about 44 cents per serving. If using 2 cups of cheese, figure this is about 88 cents per serving.

Variants: change the celery to a bell pepper, change the sweet pickles to dill pickles, change the cheese to Swiss, change the Ranch dressing to Bleu cheese dressing, etc.

Adapted from an internet recipe.

Pea & Pasta Salad I

Pea & Pasta Salad I
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I love a good cold pasta salad, this one sounds really good. On my to cook list.
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Pea & Pasta Salad I
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I love a good cold pasta salad, this one sounds really good. On my to cook list.
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot of salted boiling water, cook pasta until tender, then cook for 1-2 minutes more, drain and rinse under cold water and drain well.
  2. In a mixing bowl, combine the pasta, peas, onions, mayonnaise, and dash of hot sauce. Mix well and chill for at least 2 hours before serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta with Salami and Peas

Pasta with Salami and Peas
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This sounds really good, a definite must try for me. I you like pasta with garlic and olive oil, this should be similar.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Pasta with Salami and Peas
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This sounds really good, a definite must try for me. I you like pasta with garlic and olive oil, this should be similar.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a large pot of lightly salted water to a boil. The place pasta in the pot, and cook for 6 minutes. Mix in the peas. Continue cooking 4 to 6 minutes, until pasta is just tender. Drain, and return to pot.
  2. Heat a nonstick skillet and add the salami, it will release some fat then add the spring onion and garlic and cook until the spring onion is tender. Add the contents of the skillet to the pot with the pasta and peas.
  3. Mix to coat the pasta with the oil, adding just a tablespoon of olive oil at time to get the right consistency. Add the Parmesan cheese and toss to mix in, serve with garlic bread and a salad.
Recipe Notes

I will say Fair Value right now until I can price the salami.

Adapted from an internet recipe.

Creamed Tuna on Buttered Toast

Creamed Tuna on Buttered Toast
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Rating: 5
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Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Creamed Tuna on Buttered Toast
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Rating: 5
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Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
  2. As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
  3. When the bread is toasted and buttered, spoon the sauce over the toast and serve.
Recipe Notes

A standard can of tuna will cost about 42 Baht (I use Sealect brand). For 4 servings, this is about 31 cents per serving. If you use fresh tuna that you cooked yourself, you can reduce this even more and not have the added waste from the can.

Variant: Add a couple of fried eggs sunny side up on top.

Shortcut: Tuna.

Inspired by good friend, Ben Ramos.
United States.