Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.

Shchavel Borscht (Sorrel Soup)
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  2. Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  3. Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  4. When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  5. While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  6. After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  7. When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  8. Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.
Recipe Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.

Shortcut: Sour Cream.

Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.

This recipe for Shchavel Borscht (Sorrel Soup) is from Natasha's Kitchen.

Crab & Shrimp Soup
Crab & Shrimp Soup
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Rating: 5
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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Rating: 5
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Cheater Sausage Gravy
Cheater Sausage Gravy
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Rating: 5
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Cheater Sausage Gravy
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Rating: 5
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
  2. Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.
  3. When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.
  4. Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.
  5. When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.
  6. Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.
  7. When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.
  8. Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.
  9. Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.
Recipe Notes

Low cost as I used Cumberland sausage I made myself. Store bought, pack of 3 links is only about 90 Baht, still very reasonable.

Shortcuts: Chicken Gravy, Cumberland Sausage.

My creation to use up some items in the fridge and some potatoes, Lee Thayer.
Thailand.

Potato & Broccoli Cheese Soup
Potato & Broccoli Cheese Soup
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Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Potato & Broccoli Cheese Soup
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Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the broth, carrots, potatoes, and onion powder. Bring to a boil and reduce to a simmer, cook for about 10 minutes.
  2. While that is cooking, prep the broccoli, at 10 minutes, add that and cook for another 10 minutes.
  3. While the soup is cooking, heat a medium pot and melt the butter, whisk in the flour and cook for a minute or two, always whisking, until the mixture is golden brown. Then whisk in the milk and whisk and cook for about 5 minutes until thickened.
  4. Add the cheese and stir until mixed in and melted, add the salt and garlic pepper. Pour the cheese sauce into the soup, stir while doing this. Mix well.
  5. Ass more milk to thin for a thinner soup. Taste and adjust salt and pepper to your liking.
  6. Serve bowls topped with the bacon.
Recipe Notes

Low cost.

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

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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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
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.

Chicken Olivye (Chicken Potato Salad)
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  3. Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  4. Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. Remove the chicken and dice and add to a large mixing bowl.
  5. Strain the broth and save (refrigerate) for use in another recipe.
  6. Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  7. Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  8. For the mayo start out with less than a cup and add as needed to fully coat everything.
  9. Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Recipe Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.

Shortcut: Refrigerator Pickles.

Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

Mushroom Soup II
Mushroom Soup II
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Rating: 5
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Mushroom Soup II
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Rating: 5
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
  2. While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
  3. The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
  4. Mushrooms added to the soup pot.
  5. Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
  6. At this point you can serve for those who do not want any dairy in the soup.
  7. In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
  8. Serve.
Recipe Notes

Low cost.

This recipe for Mushroom Soup is from Natasha's Kitchen.

Crockpot Sausage & Pepper Dinner
Crockpot Sausage & Pepper Dinner
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Rating: 5
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This is really good. This is truly a dump and go meal. I made this on 2 Dec 2017, easy, and most important, tasty!
Servings Prep Time
6 servings 10 minutes
Cook Time
5-7 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-7 hours
Crockpot Sausage & Pepper Dinner
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Rating: 5
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This is really good. This is truly a dump and go meal. I made this on 2 Dec 2017, easy, and most important, tasty!
Servings Prep Time
6 servings 10 minutes
Cook Time
5-7 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-7 hours
Ingredients
Servings: servings
Instructions
  1. Layer the potatoes on the bottom first.
  2. Then add the sausage. I used Cumberland sausage for this.
  3. Then the garlic. If using yellow squash (I did not), then layer that on top of the garlic.
  4. Then add the chopped bell peppers, I used 1 red, 1 green, and 1 yellow. Pour the stock over the top.
  5. Cover and cook on Low setting for 5 to 7 hours, do not open the cover until the 5 hour mark, if the potatoes are fork tender, it is ready to be served or just set to Warm setting until ready. Salt and pepper to taste just before serving. This was perfect at the 5 hour mark using 1/4 inch thick potatoes.
Recipe Notes

I used 500 grams of Cumberland sausage that cost 178 Baht. For 6 servings, this is about 88 cents per serving.

Variants: 1. Use chopped chicken, turkey, Cumberland sausage, or shrimp, or a combination. 2. Use pork stock in place of chicken stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Russian Mushroom & Potato Soup
Russian Mushroom & Potato Soup
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This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Russian Mushroom & Potato Soup
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Rating: 5
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This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
To make the Creamy Version, you need this
Servings: servings
Instructions
  1. In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
  2. Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
  3. In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
  4. Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
  5. At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
  1. In a small bowl, mix the milk, whipping cream, and flour until good and smooth.
  2. Slowly stir the flour mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Recipe Notes

Low cost.

This recipe for Russian Mushroom and Potato Soup is from Natasha's Kitchen.