My Pasta Salad
My Pasta Salad
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Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
My Pasta Salad
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Rating: 5
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Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
  2. Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
  3. Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
  4. Mix together the pasta, peppers, and onion.
  5. Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
  6. Add the chickpeas and eggs.
  7. Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add 1/2 cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
  8. Cover and place in the fridge until chilled. Serve with any main dish of your choice.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

My own creation.
Thailand.

Chicken Salad with Green Olives
Chicken Salad with Green Olives
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This sounds tasty with chicken, green olives, celery, and spring onions with a mustard mayo dressing. On my to make list for sure.
Servings Prep Time
6-8 servings as a side 20 minutes
Servings Prep Time
6-8 servings as a side 20 minutes
Chicken Salad with Green Olives
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This sounds tasty with chicken, green olives, celery, and spring onions with a mustard mayo dressing. On my to make list for sure.
Servings Prep Time
6-8 servings as a side 20 minutes
Servings Prep Time
6-8 servings as a side 20 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add the shredded chicken (bite size pieces) to a large mixing bowl, add the celery and spring onion. Toss to mix together.
  2. In a bowl, whisk together the mayo, mustard, olive juice, lemon or lime juice, and the celery seed. Taste and season with black pepper as desired.
  3. Add some dressing to the mixing bowl and gently mix to coat everything, add dressing as needed until everything is coated well but not dripping in dressing.
  4. Now gently fold in the olives and mix until they are distributed and lightly coated with dressing.
  5. Cover and place in the fridge for several hours before serving. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Olive Cheese Bread
Olive Cheese Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Olive Cheese Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  2. In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  3. Add the flour, baking powder, and salt, stir until just combined.
  4. Fold in the cheese and olives.
  5. Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven to a rack to cool completely.
  7. Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

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

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.

Olive Salad
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add all the items to a large mixing bowl, toss to coat everything.
  2. I also added some crumbled Feta cheese.
  3. Cover and place in the fridge for 2-3 hours to chill and allow the flavors to blend.
  4. Will keep for up to a week in the fridge. This is great as a side dish, a topping on burgers, etc.
Recipe Notes

One can of black olives will cost 78 Baht, 1 jar or green olives 74 Baht, and one can of mushrooms will cost 70 Baht. For 8 servings this is about 87 cents per serving.

Variant: 1. Add Feta cheese.

Adapted from an internet recipe. 

Sardine & Olive Sandwich
Sardine & Olive Sandwich
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Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Olive Sandwich
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Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Drain the oil from the tin and retain, mash the sardines in a small bowl, add the oil from tin as needed for your correct consistency. Mix in the olives and shallot.
  2. Place lettuce leaves on a slice of bread or toast, top with cucumber slices, then top with the sardine mixture.
  3. Serve open faced or with the second slice of bread or toast on top.
Recipe Notes

If using tinned sardines in olive oil, figure about 59 Baht/tin/1 sandwich. This would cost about $1.73 per sandwich, if you make two sandwiches, this would be about 87 Baht per sandwich, reasonable and healthy.

From the Ayam website, original recipe is here.

Green Olive Coleslaw
Green Olive Coleslaw
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This is a basic slaw recipe that has green olives and spring onions added. I do not buy anything precut like salad in a bag, so this is made with 3 fresh vegetables, jarred olives, and a homemade sauce, and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Green Olive Coleslaw
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This is a basic slaw recipe that has green olives and spring onions added. I do not buy anything precut like salad in a bag, so this is made with 3 fresh vegetables, jarred olives, and a homemade sauce, and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cabbage in Thailand is much smaller than what I remember in the US, I bought two, weighed them each was about 450 grams, about a pound, where as cabbage in the states is about 2 pounds per head. I only used one head as this is only for my wife and I.
  2. To prepare the cabbage, peel off the outer leaves and cut the bottom of the core off, this gives you a clean cabbage before you chop it. Leaves and bottom of the core on the left, nice clean head of cabbage on the right.
  3. Cut the cabbage in half from top to bottom, then cut each piece in half again so you have four pieces. Take each piece and cut the core out at an angle, then lay a piece down and cut in 1/4 inch slices, then cut the pile cross ways 2 or 3 times, do this for all four pieces and you have shredded cabbage. Place in a large bowl.
  4. Shred 1/2 the carrot with a box shredder and place that in the large bowl. Slice the spring onion and the olives and place those in the large bowl.
  5. Prepare the dressing from the shortcut for the coleslaw, shortcut is listed in the Recipe Notes section.
  6. Pour the dressing into the large bowl and mix to coat everything. Cover and refrigerate for at least 2 hours to blend the flavors.
  7. Serve as a side with any main dish.
Recipe Notes

Low cost.

Shortcut: Easy Coleslaw Dressing.

Adapted from an internet recipe.

Corn, Beef and Biscuit Casserole
Corn, Beef and Biscuit Casserole
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Sounds good, I will say the use of green olives is interesting. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Corn, Beef and Biscuit Casserole
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Sounds good, I will say the use of green olives is interesting. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
  2. In a large skillet, cook beef, onion, and garlic over medium heat until beef is thoroughly cooked, then drain off the fat. Stir in tomatoes, corn, and chili powder. Heat to boiling then pour in ungreased 11x7 inch glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
  3. Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.
Recipe Notes

The beef will run about 100 Baht/500 grams. For 6 servings, this is about 50 cents per serving.

Shortcut: Bisquick Mix.

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

Not So Tex-Mex Slow Cooker Chicken
Not So Tex-Mex Slow Cooker Chicken
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When I first found this recipe, it sounded really nice, but the ingredients, wow, but I am going to leave the ingredients the same as listed and I will have to make this to check this out. Now the recipe called for 10 chicken thighs, I am going to scale that back a bit as our thighs are a bit larger than the US. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Not So Tex-Mex Slow Cooker Chicken
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When I first found this recipe, it sounded really nice, but the ingredients, wow, but I am going to leave the ingredients the same as listed and I will have to make this to check this out. Now the recipe called for 10 chicken thighs, I am going to scale that back a bit as our thighs are a bit larger than the US. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. Except for the chicken or fresh cilantro, put everything into your slow cooker and mix well.
  2. Once mixed, add the chicken thighs and push them into the mix to cover.
  3. Cover the pot and cook on Low setting for 6 hours or High setting for 4 hours. Serve with a bit of fresh chopped cilantro on top.
Recipe Notes

There is a lot of interpretation with this recipe.

I am going to base this on what I just bought in April 2016, I bought 5 quarters, used 5 legs for one recipe, and have 5 thighs in the freezer for another recipe. Cost was 100 Baht for 2 kilos. To say the thighs are 50 Baht is correct. Everything else is minimal. The cost for 5 servings would be 30 cents per serving.

Now serving, that is wide open. The sauce is screaming for pasta. My report soon on this.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.

Potato Salad
Potato Salad
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This is a very easy recipe, one my Mom has been making for years, I remember this since I was a child and asked her for the recipe probably 10 years ago. I made one addition to the recipe thanks to a good friend in the US. This is what I say is a user friendly recipe, amounts are guessed, and you can add or remove items to your liking or what you have on hand.
Prep Time
40 minutes
Prep Time
40 minutes
Potato Salad
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This is a very easy recipe, one my Mom has been making for years, I remember this since I was a child and asked her for the recipe probably 10 years ago. I made one addition to the recipe thanks to a good friend in the US. This is what I say is a user friendly recipe, amounts are guessed, and you can add or remove items to your liking or what you have on hand.
Prep Time
40 minutes
Prep Time
40 minutes
Ingredients
Servings:
Instructions
  1. Put the potatoes and eggs in a pot of water and bring to a boil. Remove eggs after 5 minutes or so and place in cold water.
  2. While the potatoes are cooking, chop the veggies and place in a large bowl.
  3. Peel the eggs and chop into large pieces. Add to the bowl and mix everything.
  4. Potatoes should be done now, remove them from the water and allow to cool. Once the potatoes are cooled to handle, peel them and chop into large pieces and add to the bowl and mix again.
  5. Now add about 3 good sized spoons of mayo and start to mix, add mayo to completely coat everything but not dripping with mayo either, once that is done, add a few tablespoons of mustard and mix that in, color should be a pale yellow and check the taste. Add more mustard if needed. Once the taste is good, sprinkle in ground black pepper and mix again, check the taste. If the taste is good, put the salad in 1-2 containers, put on lids, and refrigerate for several hours before serving. This photo shows perfect consistency, after this, it is packed in a large plastic bowl to be refrigerated.
  6. I normally serve this as a side with Italian sausage or hamburgers.
Recipe Notes

Potatoes are about 35 Baht per kilo, this recipes makes a lot servings, probably equals 50 cents per serving.

Family recipe provided by my Mom, Joann Thayer.
United Sates.

This variant inspired by my good friend, Stephen Connell, United States.
If you are a fan of potato salad like we are, an old Southern trick is you fry up a bunch of bacon crisp, take out the bacon then the bacon fat, while it is still hot, is drizzled over the boiled cubed potato's then add everything else including the bacon that you have crushed into bits. You do not want the potatoes swimming in the bacon fat, but enough to coat them and soak in.