DIY Chowder

DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder

Fish & Mushroom Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Pantry Pasta

Pantry Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.

Spinach & Tomato Baked Eggs

Spinach & Tomato Baked Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ham & Potato Corn Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  2. Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  3. Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  4. Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.

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

Mexican Scrambled Eggs

Mexican Scrambled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Mexican Scrambled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  2. Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  3. Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  4. Serve with toast and bacon.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and theĀ link to this recipe is here.
United States.

Easy Chicken Tetrazzini II

Easy Chicken Tetrazzini II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Easy Chicken Tetrazzini II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Ingredients
For the Chicken & Broth
Remaining Ingredients
Servings: servings
Instructions
  1. To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  2. Once cooled, remove the chicken to a cutting board.
  3. Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  4. Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  5. Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  6. While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  7. In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  8. Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  9. Layer half the chicken on top.
  10. Spread half the soup mixture on the top.
  11. Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  12. Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.
Recipe Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.

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

Hash Brown Casserole

Hash Brown Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Hash Brown Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  2. If using frozen hash browns, thaw and drain those.
  3. Heat your oven to 190 C. Get out a 9x13 baking dish,
  4. Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  5. In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  6. Bake for 40 to 45 minutes, uncovered, or until heated through.
  7. Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.
Recipe Notes

Low cost.

Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.

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

Meatballs & Gravy II

Meatballs & Gravy II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

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

Beef Noodle Soup II

Beef Noodle Soup II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Beef Noodle Soup II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Ingredients
Servings: servings
Instructions
  1. Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides. Add this to your slow cooker.
  2. Add the water, bouillon cubes, parsley, black pepper, and carrots to the slow cooker, mix together. Set on Low setting for 4 hours. Check the tenderness of the beef then, if not tender, continue to cook and check each hour after that until the beef is tender.
  3. When the beef is tender, cook the egg noodles in a pot of salted boiling water until just tender. Drain and stir in the the noodles to the slow cooker and cook for another 15-20 minutes.
  4. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.

Adapted from an internet recipe.