Easy Fish Stew

Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
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 pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Turkey or Chicken Noodle Soup

Turkey or Chicken Noodle Soup
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Rating: 5
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Turkey or Chicken Noodle Soup
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
  2. Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
  3. For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
  4. Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
  5. Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
  6. Simmer the soup until the potatoes and carrots are tender.
  7. Ladle into bowls and serve.
Recipe Notes

For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.

Shortcut: Mrs. Dash Seasoning.

This recipe for Turkey Noodle Soup is from Natasha's Kitchen.

Red Wine Risotto

Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan, add the onion and season with salt and pepper to your liking, cook for 5-7 minutes until soft, but not browned. Stir in the rice, stirring constantly, until it absorbs the butter, about 2 minutes.
  2. Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  3. Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  4. Take the risotto off the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the salt and pepper as needed.
  5. Serve immediately as a side dish topped with a bit of Parmesan cheese if desired. Served with fish cooked with cherry tomatoes on a bed of this risotto.
Recipe Notes

Low cost.

Inspired by good friend, Darhl Thomason.
United States.

Mushroom & Egg Salad

Mushroom & Egg Salad
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Rating: 5
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Mushroom & Egg Salad
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Rating: 5
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings as a side
Instructions
  1. For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  2. Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  3. Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  4. Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  5. Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  6. In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  7. Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.

Sauteed Daikon Greens

Sauteed Daikon Greens
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Rating: 4
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I found this recipe doing research if daikon greens are edible, and they certainly are, see, I try and learn something every day. We have daikon growing in the garden and harvested some today, 15 Sep 2017 and I prepared this for a side dish last night. Lemon or lime juice is key here.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Sauteed Daikon Greens
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Votes: 1
Rating: 4
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I found this recipe doing research if daikon greens are edible, and they certainly are, see, I try and learn something every day. We have daikon growing in the garden and harvested some today, 15 Sep 2017 and I prepared this for a side dish last night. Lemon or lime juice is key here.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and sort the greens, 1 bunch is from 1 daikon, however remove the larger older leaves and discard those. The remaining leaves you have, chop into 1 inch pieces.
  2. Heat a large pan on medium heat with the oil. When the oil is hot, add the onion and sea salt. Saute stirring frequently for about 5 minutes or until onion starts getting translucent. Add the garlic and cook for 2 more minutes.
  3. Add the greens and stir to coat with the oil and mixed into the onions. Add 1-2 tablespoons of water, cover and cook until tender, about 3-4 minutes.
  4. Remove from heat and stir in 1-2 teaspoons of lemon or lime juice, splash of oyster sauce to taste. Serve as a side. I took the photo after several servings were take out of the pan.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Salmon Cakes

Salmon Cakes
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Rating: 5
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This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Salmon Cakes
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Rating: 5
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This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. For the salmon, you can use a 500 gram fillet, use 4-5 smaller fillets, use leftover cooked salmon, or even canned salmon, well drained and the approximate weight stated. The salmon has to be cooked and flaked, you can bake or steam the fillets, up to you. Season with garlic salt and black pepper before cooking, if baking, brush with olive oil as well. Let the salmon cool to room temperature. Then flake the salmon with two forks and remove and discard the skin and any bones, depending on the cut you use.
  2. In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
  3. In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 tsp garlic salt, 1/4 teaspoon of black pepper, and parsley. Stir to combine.
  4. Add the onion and bell pepper, and mix that in then form into 13-14 patties. You can use either large tablespoons of the mixture or use an ice cream scoop. Flatten the portion out and form into about 1/2 inch thick patties.
  5. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
  6. Serve with a tartar sauce or dipping sauces of your preference.
Recipe Notes

Four 140 gram fillets is 96 Baht each and is 560 grams. For 4 servings, this is about $2.82 per serving. High cost for Thailand, should be much less in the US or where fresh or even canned salmon is available. Great flavor and would be great for visiting friends and family.

Inspired by the recipe Salmon Cakes (Salmon Patties) from Natasha's Kitchen.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. For the carrots, shred 2 with the largest holes on a box shredder and thinly slice 1, halve that one if large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor.
  2. Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  3. While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add he onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  4. Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  5. Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor.
  6. Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  7. For the Creamy version of this soup, continue here. For the Regular version of this soup, skip this and follow the last step. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  8. Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Recipe Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.

Shortcuts: Mrs. Dash Seasoning, Heavy Cream.

This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.

Vegetable Calzones

Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place a rack on bottom shelf of oven; preheat to 230 C. Line a large baking sheet with foil and lightly grease with olive oil.
  2. Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic, and red pepper if desired. Cook for 30 seconds. Reduce heat to low. Add broccoli. Cook for 2 minutes. Cover and cook until broccoli is crisp tender, about 3 minutes. Remove skillet from heat and stir in spinach.
  3. In a large bowl, combine Ricotta, Mozzarella, and Parmesan, season with salt and pepper as desired. Stir in broccoli mixture. Working with 1 portion at a time, divide dough into 4 pieces, roll out dough on a lightly floured counter into 8 inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  4. Transfer calzones to baking sheet. Whisk egg with 1 teaspoon of water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce for dipping if desired.
Recipe Notes

Figure about 72 Baht for the Mozzarella cheese. For 4 servings, this is about 53 cents per serving.

Shortcuts: Pizza Dough, Cottage Cheese.

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

Sausage Burgers

Sausage Burgers
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This solves your problem if you cannot decide between grilling burgers or sausage, and sounds very good. Couple of money saving shortcuts to prepare as well for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sausage Burgers
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This solves your problem if you cannot decide between grilling burgers or sausage, and sounds very good. Couple of money saving shortcuts to prepare as well for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare your grill for medium heat.
  2. Form sausage into four 1/2 inch thick patties. Grill patties, moving and flipping as necessary, until completely cooked through, about 5 minutes per side.
  3. Heat oil in a large skillet over medium high heat. Add peppers and onions and cook, stirring often, until wilted and soft, about 8 to 10 minutes. Add the vinegar and honey and cook, stirring until slightly thickened, about 2 minutes, season with salt and pepper to taste.
  4. Just before the peppers and onion is done, split and grill the rolls.
  5. Serve patties on the grilled rolls, top with peppers and onion.
Recipe Notes

I can only estimate the pork sausage if made with the shortcut using ground pork, it is easier than you think, this would be about 75 Baht/750 grams. For 4 servings, this is about 55 cents per serving.

Shortcuts: Pork Sausage, Sandwich Rolls.

Adapted from an internet recipe.

Turkish Meatballs & Vegetables (Izmir Kofte)

Turkish Meatballs & Vegetables (Izmir Kofte)
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This is a popular meatball and vegetable casserole originating from Turkey. Kofte means meatballs, and Izmir is the city from where this is commonly made. Sounds really good! This can be made on the stove top or baked in an oven.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Turkish Meatballs & Vegetables (Izmir Kofte)
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This is a popular meatball and vegetable casserole originating from Turkey. Kofte means meatballs, and Izmir is the city from where this is commonly made. Sounds really good! This can be made on the stove top or baked in an oven.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Ingredients
For the Meatballs (Kofte)
For the Vegetables
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the meatball ingredients except the meat and mix with your hands well, this will soften the onions and enable the spices to blend in the mixture evenly. Add the ground meat and mix well again until the mixture resembles a soft dough.
  3. With wet hands take a piece of meat mixture the size of a large walnut and roll into a large finger shape about 1 inch thick. Continue until all the mixture is used. The meatballs can now be covered and stored in the fridge until required.
  4. In a baking dish, create layers with the vegetables and the meatballs. Add the chopped tomatoes, water, and olive oil. Season with salt and pepper and gently mix. Bake in the oven for about 45 to 50 minutes or until the potatoes are soft and the sauce has thickened. To cook on the stove top, use a wide heavy pan and cook the casserole covered, at medium to low heat. You can start with medium heat until it starts bubbling and turn to heat to low. I would imagine 40 to 45 minutes should be enough.
Recipe Notes

The beef will cost about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

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