Petah’s Cajun Sausage Dish
Petah's Cajun Sausage Dish
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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
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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.

Chicken Chorba
Chicken Chorba
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Rating: 5
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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
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Votes: 1
Rating: 5
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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. 

Japanese Curry (Pressure Cooker) (カレーライス)
Japanese Curry (Pressure Cooker) (カレーライス)
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Rating: 5
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Japanese Curry (Pressure Cooker) (カレーライス)
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
  2. To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
  3. Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
  4. Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
  5. Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
  6. Drain the potatoes and add those and the carrots to the cooker, mix everything together.
  7. Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
  8. I used a large, 240 gram package of Golden Curry.
  9. Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
  10. Break the curry up as shown by the markings, very much like a chocolate bar.
  11. Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
  12. Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.)
  13. When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes. (For the electric models, turn off the keep warm function and do with a steam release or allow a natural release.)
  14. When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
  15. Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
  16. To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Recipe Notes

Low cost.

Variant: 1. Use beef or pork, same weight as chicken.

This recipe for Pressure Cooker Japanese Curry inspired by Just One Cookbook.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Chicken Hearts with Onions & Mushrooms
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a small pot, add the 1/2 cup oil and heat over medium heat, when hot, slowly whisk in the flour and cook for about 5-6 minutes or until the roux is light to medium brown then turn off the heat.
  2. In a large non stick pan, add the 1 tablespoon of oil, when hot, add the onion and mushrooms, saute for 3 minutes.
  3. Add the hearts and 1/2 teaspoon of the garlic salt, stir together and saute for 3 more minutes.
  4. Now stir in the broth, then add the remaining 1/2 teaspoon of garlic salt, black pepper, and oregano. Stir in the roux you made previously. Bring to a high simmer, then reduce heat to a low simmer and cover the pan. Cook for 10 minutes, stirring occasionally.
  5. Serve over steamed rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kow Piek Sen (ເຂົ້າ ປຽກ)
Kow Piek Sen (ເຂົ້າ ປຽກ)
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Rating: 5
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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Rating: 5
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  8. Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Mince & Tatties
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Slow Cooker Whole Duck
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  2. Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off close the cavity opening best you can with toothpicks.
  3. Place several carrots cut in half lengthwise and or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  4. Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  5. Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  6. At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.
Recipe Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.

Adapted from an internet recipe.

Kielbasa & Onions
Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the sausage into 1/2 inch slices.
  2. In a large non stick pan on medium heat, add 1 tablespoon of olive oil, add sausage slices and cook until browned. Remove the sausage, drain the pan, and add the remaining olive oil and butter and heat over medium heat.
  3. Add the onions and stir to coat with the oil and butter, cook until soft and brown, about 15 to 20 minutes. Return the sausage to the pan and stir into the onions, season with salt and pepper to your liking.
  4. Cook until the sausage is heated through, serve.
Recipe Notes

I have to verify the price on the sausage at Makro but I will say right now this is fair value priced.

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

Roasted Cornish Game Hens
Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F).
  2. Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
  3. Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
  4. Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
  5. Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
  6. Serve.
Recipe Notes

I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.

Just a common roasting method for poultry.