Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Kidney Bean Salad
Kidney Bean Salad
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This sounds really good, on my to make list soon!
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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This sounds really good, on my to make list soon!
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.
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.

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. 

Larb Gai
Larb Gai
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Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Larb Gai
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Rating: 5
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Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
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. In a large non stick pan, cook the chicken and 2 tablespoons of lime juice on medium heat, and cook until done, stirring often until the chicken is cooked through.
  2. Pour the chicken into a heat proof mixing bowl and add the remaining ingredients and mix together. Taste and season as desired with lime juice and or fish sauce.
  3. Serve with stick rice and fresh vegetables.
Recipe Notes

Low cost.

Variants: 1. Use beef instead of chicken, then it is Larb Nuea. 2. Use pork instead of chicken, this it is Larb Moo. 3. Add and mix in glass noodles (bean curd noodles).

Adapted from an internet recipe.

Inspired by good friend, Khanthary Singnhoth.
United States.

Sausage Salad
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle.
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. Seed and finely chop one Bird's Eye chili.
  8. Place the prepared meats and veggies in a large mixing bowl, splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well.
  9. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.

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.

Cilantro Lime Shrimp Salad
Cilantro Lime Shrimp Salad
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Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Cilantro Lime Shrimp Salad
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Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. All of the Salad ingredient to a large bowl and toss together. Feel free to use a lettuce of your choice.
  2. In a smaller mixing bowl, whisk together the Dressing ingredients. Season to taste with salt and pepper. You can use 1/2 teaspoon of garlic powder in place of the clove of garlic.
  3. Add the dressing to the salad and toss to coat everything. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta with Tuna, Lemon & Dill
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil, cook the pasta until tender.
  2. While the pasta is cooking, mix the remaining ingredients together in a large serving bowl, season with salt and pepper as desired.
  3. When the pasta is tender, drain and add to the mixture in the serving bowl, toss to combine, serve.
Recipe Notes

Low cost.

Shortcut: Tuna.

Adapted from an internet recipe.

Mayo Variations
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Avocado Egg Salad Sandwich
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
  2. Spread on bread of your choice, top with another slice of bread, enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: Add a pinch of curry powder.

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