Okra with Tomatoes
Okra with Tomatoes
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Okra with Tomatoes
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Garlic and okra prepped, I took the photo early before I had the onion prepped.
  2. Heat the oil in a large non stick pan, when hot, add the garlic and stir fry until fragrant, 1-2 minutes.
  3. Add the okra and onion and season with salt and pepper as desired. Cook stirring often until the okra is tender and bright green, about 10-12 minutes.
  4. Add the tomatoes, oyster sauce, and mushroom sauce and cook until tender and nearly bursting, about 2-3 minutes. Stir in a pinch of chicken stock powder and taste, adjust with oyster or mushroom sauce.
  5. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Variants: 1. Add some sliced fresh mushrooms. 2. Season with additional spices such as ground cumin or garam masala (1/4 teaspoon or so). 3. Add chopped bacon. 4. Add a slice bell pepper.

Adapted from an internet recipe.

Petah’s Cajun Sausage Dish
Petah's Cajun Sausage Dish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Petah's Cajun Sausage Dish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the sausages on an angle, about 1/4 inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
  2. Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
  3. Add the stock to the pan and bring to a boil.
  4. Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
  5. Add the shrimp and simmer until they turn pink then remove from heat.
  6. Serve over rice or with a baguette. Enjoy.
Recipe Notes

I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.

Shortcut: Cajun Seasoning.

Variant: 1. Use Creole seasoning in place of the Cajun seasoning.

Recipe and photo provided by good friend, Petah Wheetstraw.
United States.

Minestrone Soup (Pressure Cooker)
Minestrone Soup (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Minestrone Soup (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Ingredients
For USE AFTER Pressure Cooking
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker with the lid off, then add the onion, carrot, and celery. Cook to just soften them. Add the rosemary, sage, and bay leaf. Cook for about 1 minute.
  2. Add the soaked and drained chickpeas, water, and tomato paste. Place the top on the cooker and lock the lid, place the weight (jiggler) on top. Turn the heat up to high until the jigglar starts moving and venting pressure, start timing for 13 minutes. (For those using electric pressure cookers, set your time for 18 minutes on high pressure.)
  3. When the time is up, turn off the heat and move the pressure cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes. (For those with electric models, turn off the keep warm setting or unplug the cooker, pressure should be released in about 20-30 minutes.)
  4. When indications show you the pressure is released, open the pressure cooker. Remove the stems of the herbs if using fresh, and remove the bay leaf. Pour in the 3 cups of water, dry pasta, salt, and pepper as desired.
  5. Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
  6. Serve.
Recipe Notes

Low cost.

Shortcut: Quick Chicken Broth.

Variant: 1. Use chicken broth in place of the water when cooking the pasta.

This recipe for Pressure Cooked Minestrone Soup is inspired by Hip Pressure Cooking.

Chicken Chorba
Chicken Chorba
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! I made this on 18 July 2018, very well liked by the family. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as a thick walled, heavy pot.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Chicken Chorba
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! I made this on 18 July 2018, very well liked by the family. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as a thick walled, heavy pot.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. For the dry chickpeas, 150 grams (5 oz), soak overnight then drain. For canned chickpeas, use a 400 gram (14 oz) can, drained.
  2. Potatoes and onions prepped. For the potatoes, I use a french fry cutter first, then a knife to cut the cubes from the "fry" shapes.
  3. This was a first for me, grating tomatoes, and I will say, it does a perfect job. Simply cut the end opposite the stem end, off and start with the cut end on the largest holes on a box grater. The tomato is grated and the leftover part is the skin and stem end. I grated 3 plum tomatoes.
  4. In a large pot, heat the oil on medium high heat, when hot, add the onion, turmeric, saffron, salt, pepper, and chicken, and give the pot a stir. Cook the chicken for 8-10 minutes, stirring the chicken once in a while, this is to just brown the chicken a bit, not trying to cook them through.
  5. Add the chickpeas, potatoes, and water and bring to a boil then reduce to a low simmer. Cover the pot and let simmer for about 40 minutes, stirring occasionally. (I cheated and cooked the chickpeas first in the pressure cooker and used those, not cooked in the liquid.)
  6. Add the grated tomatoes and tomato paste to the pot and stir in. Bring to a boil, then reduce to a low simmer for 15 minutes to blend that in.
  7. Stir in the broken spaghetti and parsley and let simmer until the spaghetti is tender. Here, the pasta is done, I used linguine, and the kitchen was smelling great!
  8. Ladle into bowls, garnish with parsley if desired, and serve.
Recipe Notes

Chicken wing sticks (the drumettes) cost about 66 Baht/kilo. The chickpeas, canned are 69 Baht. When I get dry chickpeas I will do a price comparison between canned and dry. For 6 servings, this is about 71 cents per serving.

Adapted from an internet recipe. 

Scrambled Eggs with Spinach & Parmesan
Scrambled Eggs with Spinach & Parmesan
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Scrambled Eggs with Spinach & Parmesan
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Ingredients
Servings: serving
Instructions
  1. Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
  2. In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
  3. Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
  4. Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
  5. Enjoy with some toast on the side if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sumac Fried Eggs
Sumac Fried Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Sumac Fried Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
First Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
  4. Serve with sides of your choice, rice would be good.
Second Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
  4. Serve with sides of your choice, rice would be good.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Caramel Chicken
Caramel Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Caramel Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
  2. While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
  3. When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
  4. Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
  5. Cook your rice. Your preference on how to do that, I will use a rice cooker.
  6. Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
  7. Serve.
Recipe Notes

Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.

Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.

Recipe provided by good friend, Patti Stone.
United States.

Chicken Paprikash
Chicken Paprikash
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Chicken Paprikash
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  2. In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  3. To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  4. If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  5. If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  6. Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  7. Serve over cooked egg noodles or mashed potatoes. Enjoy.
Recipe Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Pasta Fagioli Kidney Bean
Pasta Fagioli Kidney Bean
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Pasta Fagioli Kidney Bean
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  2. Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  3. In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  4. Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  5. Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  6. Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  7. Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta Fazul
Pasta Fazul
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Pasta Fazul
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  2. Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  3. Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  4. Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  5. While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  6. Add the pasta to the pot with the beans and mix in.
  7. Serve with additional Parmesan cheese for topping if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.