Baked Eggs & Spinach

Baked Eggs & Spinach
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Baked Eggs & Spinach
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
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. Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  2. Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  3. Crack and egg into each depression, top evenly with salsa then cheese.
  4. Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  5. Serve with toast for breakfast, lunch or light dinner.
Recipe Notes

Low cost.

Shortcut: Salsa.

Adapted from an internet recipe.

Pork Liver Soup

Pork Liver Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Beef & Spinach Stew

Beef & Spinach Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Beef & Spinach Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  2. Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  3. Serve over rice with a squeeze or splash of lemon or lime juice over the top.
Recipe Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.

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

African Spinach Stew with Chicken & Shrimp

African Spinach Stew with Chicken & Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
African Spinach Stew with Chicken & Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  2. In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  3. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  4. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  5. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  6. Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  7. Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  8. Serve warm with rice, or even pasta.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.

Breakfast Casserole II

Breakfast Casserole II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Breakfast Casserole II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  2. Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
  3. In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
  4. Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
  5. Serve.
Recipe Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.

Shortcut: Hash Brown Potatoes.

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

Potato Spinach Lasagna

Potato Spinach Lasagna
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Potato Spinach Lasagna
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Grease a large casserole dish with butter.
  2. Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  3. Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  4. In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  5. In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  6. Bake uncovered 45 minutes or until potatoes are tender.
  7. Serve, perfect sides would be a green salad and garlic toast.
Recipe Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.

Shortcut: Pasta Sauce.

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

Spinach & Cheese Calzones

Spinach & Cheese Calzones
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious! Several shortcuts to use as well to tailor this and make it your own recipe. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Spinach & Cheese Calzones
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious! Several shortcuts to use as well to tailor this and make it your own recipe. Links to the shortcuts are listed in the Recipe Notes section.
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 200 C.
  2. Cut the pizza dough into 8 pieces on a floured surface.
  3. Roll out or use your hands, one piece of dough until flat and somewhat round in shape, does not have to be perfect.
  4. Layer two tablespoons spinach, 1 tablespoon Cottage cheese, and a 1/2 slice mozzarella cheese.
  5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together. Place on a parchment lined baking sheet. Repeat for the remaining calzones.
  6. In a small bowl, mix together melted butter, Parmesan, garlic, and parsley, brush each calzone with the mixture.
  7. Bake for 15-20 minutes or until golden brown. Serve with tomato sauce for dipping.
Recipe Notes

Low cost but I will update when I make these.

Shortcuts: Pizza Dough, Cottage Cheese, Tomato Sauce.

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

Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
No artichoke in your area? Go with more spinach or as a good friend suggested, cooked chopped broccoli or even asparagus tips. There is two ways to prepare this. This sounds like a great recipe for sure and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
15-20 minutes
Spinach Artichoke Stuffed Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
No artichoke in your area? Go with more spinach or as a good friend suggested, cooked chopped broccoli or even asparagus tips. There is two ways to prepare this. This sounds like a great recipe for sure and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
For the Chicken
For the Filling
For the Cream Sauce (Optional)
Servings: servings
Instructions
For the Chicken
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
For the Filling
  1. Squeeze any and all water out of the spinach. Discard the water released. In a medium bowl, combine the spinach, cream cheese, artichokes, Mozzarella, Parmesan, and garlic then mix well, using your hands if needed. Season to taste with salt.
  2. NOTE: In not using the artichoke, you can replace this with an additional 120 grams of spinach, or cooked and chopped broccoli, or even cooked and chopped asparagus.
  3. Fill chicken pockets with 1-2 tablespoons of the filling, spreading evenly with the back of the spoon or use your fingers to press it down. Reserve the leftover dip for the optional cream sauce, you should have exactly half left over.
  4. NOTE: If not making the optional cream sauce, you can use the left over filling as a dip, or just cut the filling ingredients in half so there is no filling left over.
  5. Seal with two or three toothpicks near the opening to keep the filling inside while cooking.
  6. Heat 1 tablespoon of oil in a non stick pan over medium high heat. Add the chicken and cook until golden brown, carefully turn the chicken over and cook the other side until golden, covering pan with a lid, until cooked through, about 6 to 7 minutes per side. Transfer chicken to a warm plate to make the optional cream sauce. Or serve right away with pasta or rice if not making the optional sauce.
For the Cream Sauce (Optional)
  1. Pour the milk into the same pan and bring to a simmer. Add in the remaining filling, you should have about half remaining, and stir until sauce is combined and thickened. Add the chicken back into the pan and serve over pasta or rice.
Recipe Notes

The 4 chicken breasts would be about 1 kilo or about 75 Baht. The cheese are minimal as well as the spinach. I cannot price the artichoke as I never really looked for that before. For 4 servings, this is about 55 cents per serving. When I can price what artichoke costs I will revise the cost per serving.

Shortcut: Italian Seasoning.

Provided courtesy of good friend, Ken Ritter.
Japan.

Oyster & Spinach Chowder

Oyster & Spinach Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Oyster & Spinach Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. The original recipe called for 3 small cans of oysters, which I have never seen here, so go with fresh oysters, an easy place to source these would be Tesco for 42 Baht/container, they come in a container exactly as shown.
  2. Heat olive oil in a large pot over medium heat. Cook the onion, spring onion, and mushrooms until tender. Stir in the spinach and heat that through.
  3. Meanwhile, whisk together 2 cups of milk with the flour in a small bowl. Pour into pot when the spinach is heated through and then add remaining milk and chicken broth to the pot. Cook over medium heat until thickened, stirring occasionally, season with salt and pepper to taste. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted and the edges of the oysters have curled indicated they are cooked through. Serve.
Recipe Notes

Oysters in Tesco are about 42 Baht/container, the containers are small so go with three. Three containers is 126 Baht, the Cheddar cheese is about 90 Baht for half a block to make 1 cup of shredded. For 8 servings, this is about 80 cents per serving.

Adapted from an internet recipe.