Spicy Shredded Chicken Salad
Spicy Shredded Chicken Salad
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Spicy Shredded Chicken Salad
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Votes: 1
Rating: 5
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  2. Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  3. When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  4. Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  5. To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  6. Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  7. I did use a variant and added one diced red onion.
  8. Add the garlic mixture from the pan and toss to mix well.
  9. Serve and garnish with cilantro or chill and serve with cilantro garnish.
Recipe Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.

Shortcut: Pickled Red Onion.

Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!

Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate

Rajma – Kidney Bean Curry (Pressure Cooker)
Rajma - Kidney Bean Curry (Pressure Cooker)
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Rajma - Kidney Bean Curry (Pressure Cooker)
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 to 8 hours.
  2. After 6 to 8 hours, drain and rinse the beans, just leave in the strainer for now.
  3. In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  4. Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  5. Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  6. At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  7. Serve as a side dish or a main dish over rice.
Recipe Notes

Low cost.

Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.

Adapted from an internet recipe.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Kidney Bean Salad
Kidney Bean Salad
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Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese.
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Kidney Bean Salad
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Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese.
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings as a side
Instructions
  1. Add all the salad ingredients to a large mixing bowl and toss together.
  2. In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  3. Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days. (I chose to add the Feta cheese after this is chilled, that is why you do not see it in this.)
Recipe Notes

Low cost.

Shortcut: Kidney Beans (Pressure Cooker).

Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans. 3. For vegetarian or vegan, omit the cheese.

Adapted from an internet recipe.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Beef Taquitos
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Ingredients
To Serve, as desired
Servings: taquitos
Instructions
  1. In a large non stick pan, cook the ground beef and break up with a spatula as you cook, when no longer pink, drain the fat then add the onion and garlic and cook until the onion is soft.
  2. Add the cumin, chilies, and tomato sauce to the pan and mix in, simmer on low heat for 5 minutes, stirring often. Remove from heat and set aside.
  3. In a large, flat pan, cast iron would be perfect, heat a little oil and warm each tortilla for a minute or two on each side, this makes them very soft so you can roll them.
  4. Lay a tortilla on your work surface and add some beef filling at about the point mid way between the edge and the center, make a line of filling across the tortilla.
  5. Roll the tortilla tightly, goal is a nice cigar sized taquito. Repeat this for each tortilla.
  6. Heat about 1/3 inch of oil in pan, when the oil is hot, quickly fry the taquitos to brown them, light golden color is the goal, about 1 minute each.
  7. Serve with dipping sauces as you desire, salsa, sour cream, and guacamole would be great choices.
Recipe Notes

Low cost.

Shortcuts: Tomato Sauce, Salsa, Sour Cream.

Provided courtesy of good friend, Jerry Juliana.
United States.

Basic Chili II
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Basic Chili II
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Rating: 5
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
  2. In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
  3. Add the beans, these were right out of the pressure cooker and drained.
  4. Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
  5. Serve.
Recipe Notes

Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.

Shortcut: Kidney Beans (Pressure Cooker).

Inspired by a packaged chili mix.

Old Fashioned Goulash II
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  2. Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  3. Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  4. Top with the cheese, cover, and remove from heat for 10 minutes.
  5. Give it a stir and serve.
Recipe Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.

Shortcuts: Italian Seasoning, Seasoning Salt.

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

Pinto Bean & Ground Beef Stew (Pressure Cooker)
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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Rating: 5
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.

Spinach & Tomato Baked Eggs
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  2. Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  3. In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  4. Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  5. Serve with some toast for a breakfast, lunch, or even a light dinner.
Recipe Notes

Low cost.

Adapted from an internet recipe.