Crockpot Sausage & Green Beans

Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Layer the ingredients in the slow cooker starting with the potatoes.
  2. Then add the long beans.
  3. Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  4. And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  5. Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
  6. Served with fresh baked bread on the side, perfect meal.
Recipe Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.

Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Whitefish Poached in Court Bouillon

Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, and an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.

DIY Chowder

DIY Chowder
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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
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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.

Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
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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
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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.

Hash Brown Casserole

Hash Brown Casserole
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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
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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.

Fish Stew with Ginger & Tomatoes

Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Fish Chowder II

Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, 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
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, 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
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Pork Chop Soup

Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

Potato, Mushroom, and Chicken Hash

Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
  2. Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
  3. Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
  4. Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
Recipe Notes

The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.

Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.

Adapted from an internet recipe.

Garlic, Potato & Leek Hash

Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside.
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slice to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are good cleaned.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.