Feta Stuffed Meatball Mediterranean Bowl

Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. 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
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. 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
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

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

Garlic Shrimp Pasta

Garlic Shrimp Pasta
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This sounds really good, a must try for me. Basic ingredients that are normally on hand.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Garlic Shrimp Pasta
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This sounds really good, a must try for me. Basic ingredients that are normally on hand.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until tender, save 1 cup of the pasta water then drain the rest and set the pasta aside.
  2. In a large non stick skillet, melt the butter over medium heat and add the shrimp. Let the shrimp cook until starting to turn pink then add the garlic and cook until the shrimp are all pink and cooked through, then add a splash or so of olive oil. Mix together then add the pasta. Add the seasonings to your taste and add about 1/4 cup of the pasta water so that the pasta is not dry but not soaked in liquid either.
  3. Continue to toss the pasta, using additional pasta water as needed to maintain the consistency you like and is heated through, serve.
Recipe Notes

White shrimp at Tesco will cost about 140 Baht/500 grams. Everything else is low cost. For 4 servings, this is about $1.02 per serving. If you get local farmed shrimp, you can reduce the cost.

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

Lemongrass Coconut Whitefish

Lemongrass Coconut Whitefish
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Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Lemongrass Coconut Whitefish
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Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
  2. Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets, Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.
Recipe Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.

Adapted from an internet recipe.

Garlic Butter Chicken & Pasta

Garlic Butter Chicken & Pasta
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Sounds really good, and a slow cooker recipe at that, bonus. On my to cook list.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-8 hours
Garlic Butter Chicken & Pasta
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Sounds really good, and a slow cooker recipe at that, bonus. On my to cook list.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the pasta, peas, parsley, and cheese. Cook on Low setting for 6-8 hours or until the chicken is tender and cooked through.
  2. Cook the pasta in a pot of boiling water until just done, drain, then add to the slow cooker when the chicken is tender, also adding the peas and parsley and stir to combine. Cook for another 10-15 minutes until the peas are heated through. Serve with Parmesan on the side to sprinkle on the top.
Recipe Notes

Chicken thighs will run about 75 Baht/kilo, but you will have to remove the skin and bone yourself (takes just seconds), using that figure, for 6 servings this is about 37 cents per serving.

Adapted from an internet recipe.

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin
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This sounds really good, and the slow cooker does all the work for you. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
6-8 hours
Balsamic Pork Tenderloin
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This sounds really good, and the slow cooker does all the work for you. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Place the pork tenderloin into your slow cooker. In a bowl, mix together all remaining ingredients. Pour over pork and cook on Low setting for 6-8 hours.
  2. Once pork tenderloin has cooked, remove from slow cooker with tongs and a slotted spoon on to a serving dish. Break apart lightly with two forks and then ladle about 1/4 to 1/2 cup of gravy over pork tenderloin. Serve with mashed potatoes and a vegetable for a complete and easy meal.
Recipe Notes

Pork tenderloin will run about 148 Baht/kilo. Using just 1 kilo of tenderloin, for 6 servings, this is about 73 cents per serving, very reasonable cost, even with potatoes and a vegetable, this is still below $1 per serving.

Shortcut: Balsamic Vinegar Substitute.

Adapted from an internet recipe.

Creamy Tomato Chicken Pasta Skillet

Creamy Tomato Chicken Pasta Skillet
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Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Creamy Tomato Chicken Pasta Skillet
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Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Using a large non-stick skillet, heat the olive oil and add in the garlic and cook for 1-2 minutes, then stir in the pasta, chopped tomatoes and juice, tomato paste, Italian seasoning, and 2 1/2 cups of water. Season with salt and pepper to your liking. Let this simmer for about 10-12 minutes, stirring often until the pasta is tender. Add more water as needed.
  2. When the pasta is tender, stir in the heavy cream and chicken and continue simmering until the sauce is thickened just a bit. Remove from heat and mix in the Parmesan cheese and parsley. Top with the Mozzarella cheese and cover for about 5 minutes or until the cheese is melted. Serve with a vegetable on the side for a complete meal.
Recipe Notes

Nothing really expensive in this dish, easily $1 per serving or less.

Shortcut: Heavy Cream.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Classic Shakshuka

Classic Shakshuka
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This is a Middle Eastern recipe for basically "use what you have in your fridge and throw in a pan." Basically this is an onion, bell pepper, and tomato dish with eggs on top. Sounds delightful indeed! I made this on 14 Sep 2016, and it is a keeper! On the regular rotation, my comments below.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
25 minutes
Classic Shakshuka
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Rating: 5
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This is a Middle Eastern recipe for basically "use what you have in your fridge and throw in a pan." Basically this is an onion, bell pepper, and tomato dish with eggs on top. Sounds delightful indeed! I made this on 14 Sep 2016, and it is a keeper! On the regular rotation, my comments below.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the onion and garlic in a deep large pan until translucent. Then add the bell pepper and cook for another 5 minutes or so until the bell pepper is soft, then add the tomatoes and stir. You can at this point add in other items if you like, such as green chilies, parsley, mushrooms, spinach, etc.
  2. Reduce heat to a low simmer, add the tomato paste and stir until thickened. Add salt and pepper to taste, then add in chili flakes and/or paprika and/or cayenne for as much spice as you like.
  3. Once the mixture is thick to your liking, crack in eggs, making sure they are spread out from one another, then cover the pan and allow the mixture to cook and the eggs to set, about 8-10 minutes, depending on how you like your eggs.
  4. The egg on the left, broken yoke so it just sort of disappeared into the sauce. Other eggs are set but yolks are still runny, perfect.
  5. Serve with some toast on the side or like me, I served this with 2 Porcupine Meatballs I made another day, excellent meal.
Recipe Notes

Nothing expensive here, you might be looking at 30 cents per serving.

Adapted from an internet recipe.

Seafood Stew

Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.
Recipe Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.

Adapted from an internet recipe.

Chilied Bacon and Potato Hash

Chilied Bacon and Potato Hash
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Potato, bacon, onions cooked as a hash with cumin and chili powder, drop a couple of eggs on the top and cover to let them set, just a little, excellent! I made this on 19 Sep 2016 and this is a keeper! My Thai wife took one bite and gave me 2 thumbs up!
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Chilied Bacon and Potato Hash
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Rating: 5
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Potato, bacon, onions cooked as a hash with cumin and chili powder, drop a couple of eggs on the top and cover to let them set, just a little, excellent! I made this on 19 Sep 2016 and this is a keeper! My Thai wife took one bite and gave me 2 thumbs up!
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Using a large heavy bottom pan, cast iron would be ideal, Add the butter and a splash of olive oil, set on medium to medium low heat, add in the diced onion, shallot, and chopped bacon, stir this once in a while and as you are dicing the potatoes add them to the pan. add potatoes until the pan is near full, they will cook down as well.
  2. As the potatoes cook, sprinkle in the cumin, chili powder, and black pepper, stir the potatoes occasionally.
  3. When the potatoes are tender, spread the potatoes out fairly flat and start dropping in eggs. I used 6 eggs but one yolk broke, when that happens it just sinks down into the hash like the whites do. Sprinkle some black pepper on the eggs (cannot have enough black pepper).
  4. Cover for a few minutes and check on the eggs, whites should be set in the hash, and the eggs should be a nice sunny side up.
  5. Serve. Not a great looking dish plated, but the taste is outstanding!
Recipe Notes

Easy meal for under $1 per person.

For options, instead of bacon, use sausage, breakfast sausage, ham, or a little of each! Add some chopped red, yellow, or green bell pepper, or even some hot sauce splashed on. Can also beat the eggs first and just pour into the pan over the hash and cover and cook to see the eggs, or place (oven proof pan keep in mind) in the oven and broil. Totally up to you.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

Adapted from an internet recipe.