Braised Pork Heart
Braised Pork Heart
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This is a make with with as many hearts as you wish. This is a base recipe, you can serve as is, add to a stew, etc, lot of possibilities with this.
Prep Time
10 minutes
Passive Time
24 hours
Prep Time
10 minutes
Passive Time
24 hours
Braised Pork Heart
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This is a make with with as many hearts as you wish. This is a base recipe, you can serve as is, add to a stew, etc, lot of possibilities with this.
Prep Time
10 minutes
Passive Time
24 hours
Prep Time
10 minutes
Passive Time
24 hours
Ingredients
Servings:
Instructions
  1. Rinse the heart(s), then cut in half lengthwise, remove the stringy portions, fat, and trip the top off with the tubes.
  2. Slice the heart into 1 inch cubes. Measure the cubes to get a rough idea of number of cups, this determine how much chopped carrot and onion you need.
  3. Add the cubes to a ziplock bag, add the salt and pepper as desired, the olive olive oil per the weight, and seasonings of choice, parsley, thyme, and rosemary. Zip the bag closed and mix the chicken well with the marinade. Place in the fridge overnight.
  4. When you are ready to cook, heat a non stick pan on medium high heat.
  5. Place a strainer over a bowl and empty the contents of the zip lock bag into the strainer, reserve the marinade and set that aside for now.
  6. Empty the strainer now into the hot pan, brown the pieces on all sides.
  7. Add the leftover marinade to the pan and stir the heart pieces into the liquid. Reduce the heat to medium low, cover pan, and cook, stirring occasionally, cook about 25 minutes per 500 grams (1 lb) of heart.
  8. For the carrots and onion, you want about the same amount as heart cubes. So if you had 1 cup of heart cubes, you want 1 cup each of carrot and onion.
  9. Add the carrots and onion to the pan and stir them in. Cover and simmer for about 30 minutes or until the carrots are tender.
  10. Serve as is, add to a stew, mix in some chicken gravy, etc.
Recipe Notes

Pork hearts cost about 98 Baht/kilo. I have no idea if this is 1 heart or 2 or 3, so when I see these in Tesco again I will pick up a few to see what the weight is. I will say low cost for now.

Adapted from an internet recipe.

Cucumber Sandwiches
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Ingredients
Servings: appetizers
Instructions
Using an Electric Mixer
  1. In a mixing bowl, add the room temperature cream cheese and mayo, and mix until smooth.
NOT Using an Electric Mixer (my preferred way)
  1. In a mixing bowl, add the room temperature cream cheese, mash with a potato masher, yes, I know this sounds weird, just go with it, it works. When the cream cheese is mashed well, now you can use a heavy spoon to mix in the mayo. See, wasn't that easy?
Continuing on...
  1. When the cream cheese and mayo is a nice smooth mixture, stir in the dill, chives, and garlic powder. Season to taste with salt and pepper as desired.
  2. For the cucumber, skin on or off is your choice, some like skin on for the color, some like it off. An alternative is the peel strips off, so the cucumber is in strips before peeling, totally up to you.
  3. Slice the cucumber thinly, the use of a mandolin is highly recommended.
  4. Lay out the bread slices and cut off the crusts, makes for a very nice presentation when served as appetizers. Spread the cream cheese mixture on each slice of bread.
  5. Top half of the slices with a good layer of the cucumber slices, overlapping them the slices.
  6. Place the remaining slices on top, cream cheese spread side down. Slice each into 3 sections. If you want to make smaller appetizers, slice in 3 sections then cut all three in half to make 6 tiny sandwiches. You may want to use toothpicks inserted in the centers of the smaller ones to keep them together.
  7. Serve and enjoy.
Recipe Notes

The cream cheese will cost about 150 Baht/250 grams. This recipe makes a lot of appetizers so I will say this is overall, low cost.

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

Pasta with Tomatoes & Mozzarella
Pasta with Tomatoes & Mozzarella
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Sounds like another delicious pasta recipe to test out. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Pasta with Tomatoes & Mozzarella
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Sounds like another delicious pasta recipe to test out. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the first 5 ingredients to a large mixing bowl. Toss together to coat everything with the oil. Season with salt and pepper as desired. Set aside to let the flavors combine.
  2. While the tomato mixture is set aside, cook the pasta in a pot of salted boiling water until tender. Drain well.
  3. Toss the pasta with the tomato mixture to combine.
  4. Serve as a light dinner with garlic bread if desired.
Recipe Notes

The cheese would be the only big expense here. About 140 Baht for 200 grams, just going with the 200 instead of 250 grams, for 6 servings, this is about 73 cents per serving.

Adapted from an internet recipe.

Scrambled Eggs with Spinach & Parmesan
Scrambled Eggs with Spinach & Parmesan
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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
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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.

Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Pork Chops (Pressure Cooker)
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Optional - To Make Gravy
Servings: servings
Instructions
  1. Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  2. Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  3. Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  4. When 10 minutes have passed, turn off heat and move the cooker to an unused burner and allow the cooker to release pressure naturally.
  5. When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  6. Optional, but worth it. Remove the chops from the pressure cooker, leaving the liquid in the pot. Mix together the cornstarch and 2 tablespoons of water in a cup. Place the pot back on low heat, no lid this time, and when hot, whisk in the cornstarch slurry and whisk until thickened, there, you just made pork gravy.
  7. Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working.
  8. Served.
Recipe Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.

Adapted from an internet recipe.

Cheeseburger Casserole
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). If not using a 12 inch heatproof pan, lightly grease a 9x13 baking dish. (I will verify the dish size when I make this.)
  2. In a large pot of salted boiling water, cook the pasta until just tender, drain and set aside.
  3. While waiting on the pasta to cook, heat a large non stick pan on medium heat, add the oil. When hot, add the onion and cook until softened, then add the garlic and cook until fragrant, about 1 minute.
  4. Add the chicken and steak seasoning, stir and cook until the chicken until browned, it cooks further in the oven. Drain any liquids from the pan.
  5. To the pan add the tomatoes, tomato paste, mustard, and dill relish. Simmer for a few minutes then turn off the heat. Stir in the pasta and stir to coat well.
  6. If using a oven proof pan, smooth out the mixture and add the shredded cheese evenly on the the top, place in the oven and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  7. If using a baking dish, transfer the pasta mixture to a 9x13 baking dish, spread out evenly and add the shredded cheese evenly on the top and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  8. Sprinkle with diced tomatoes and salt and pepper as desired and serve.
Recipe Notes

Low cost.

Variant: 1. Use ground turkey in place of ground chicken.

Adapted from an internet recipe.

Chicken & Rice Casserole
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. 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
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. 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
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
  2. Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
  3. Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
  4. Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
  5. Sprinkle the top with chopped parsley and serve.
Recipe Notes

Low cost.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.

Adapted from an internet recipe.

Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.

Chicken Liver Stroganoff
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
  2. Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
  3. Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
  4. Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
  5. Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
Recipe Notes

Low cost.

Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.

Adapted from an internet recipe.

Creamy French Onion Mac & Cheese
Creamy French Onion Mac & Cheese
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This sounds really good and no canned soup needed, which is always a bonus. On my to cook list. If you cannot find Gruyere cheese, just go with a mild Gouda or additional Swiss cheese.
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Creamy French Onion Mac & Cheese
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This sounds really good and no canned soup needed, which is always a bonus. On my to cook list. If you cannot find Gruyere cheese, just go with a mild Gouda or additional Swiss cheese.
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F). Lightly butter a 8x8 baking dish.
  2. In a large non stick pan, melt 2 tablespoons of butter on medium low heat. When melted and hot, add the onion and a pinch of salt as desired. Cook the onion, stirring occasionally until golden brown and reduced in volume, about 30 to 40 minutes. When cooked, remove from heat and set aside.
  3. While the onion is cooking, heat a pot of salted water to a boil. Add the pasta and cook until just tender, drain then set aside.
  4. Same pot used for the pasta, add the 4 tablespoons of butter and heat over medium heat. When the butter is melted, add the flour and whisk constantly for 1-2 minutes until golden brown and smooth, then slowly pour in the milk, also whisking constantly until smooth, about 5 minutes. Now slowly pour in the evaporated milk, and you guessed it, whisking constantly until thickened.
  5. Reduce the heat to low and add the cheeses to the pot, reserve 2 tablespoons of Parmesan for later use, whisk until the cheese is melted into the sauce. Whisk in the nutmeg, mustard, and season to taste with salt and pepper as desired.
  6. To the pot, stir in the pasta and the onion and mix to coat well. Pour mixture into the prepared baking dish, and sprinkle the reserved Parmesan on the top.
  7. Bake for about 20 to 25 minutes until the top is golden brown.
  8. Cool for 3 to 5 minutes, serve and enjoy.
Recipe Notes

I will price this when I get some Swiss and Gouda cheese, Gruyere would be a long shot where I live. I will say Low cost for now.

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