Sumac Fried Eggs
Sumac Fried Eggs
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This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Sumac Fried Eggs
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This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
First Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
  4. Serve with sides of your choice, rice would be good.
Second Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
  4. Serve with sides of your choice, rice would be good.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Quail Eggs in Soy Sauce II
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  2. If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  3. Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  4. Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Garlic Cilantro Shrimp
Garlic Cilantro Shrimp
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I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Garlic Cilantro Shrimp
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I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, whisk together the olive oil, garlic, lime juice, chili powder, salt, and cilantro.
  2. Add the shrimp to the mixing bowl and mix to coat all the shrimp. Cover and place in the fridge for 10 minutes or up to 8 hours.
  3. When you are ready to cook, heat the remaining 1 tablespoon of oil in a non stick pan, when hot, add the diced onion and cook until fragrant, about 2 minutes.
  4. Add the shrimp and cook until pink, about 45 seconds to 1 minute on each side.
  5. Garnish with chopped cilantro and serve with rice on the side.
Recipe Notes

I will price this next time I see the prices in Tesco. I will say Fair cost per serving for now.

Adapted from an internet recipe.

Jalapenos en Escabeche
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Ingredients
Servings: quarts
Instructions
  1. Sterilize two quart jars, you wont be canning these but you need them clean.
  2. Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
  3. In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
  4. While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
  5. Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
  6. Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Recipe Notes

Low cost.

Variant: 1. Leave the peppers whole after cutting off the stem and point end, can make two rows in a quart jar.

Adopted from a internet recipe.

Homemade Smoked Bacon
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Ingredients
Special Equipment Needed
Servings: Lot of bacon
Instructions
  1. Rinse off the slab of pork belly and pat dry.
  2. Mix together the salt, sugar, and pink salt. Sprinkle generously over all sides of the pork belly, then gently shake off the excess. Place the belly into a non-reactive dish (stainless steel, ceramic, glass, or plastic) or a large zip lock bag.
  3. Blitz the jalapenos with 1-2 tablespoons of their liquid (pickling juice) in a food processor or blender.
  4. Pour the blitzed jalapenos into a small bowl and add the garlic, bay leaves, and peppercorns, mix together then pour onto the pork belly, coat all sides with the mixture.
  5. Place in the fridge for 5 to 8 days. Turn the pork belly over every other day. The meat is ready once it is reasonably firm when pressed. Remove the belly and rinse off the cure with cool water. Pat dry, place on an oiled rack and return to the refrigerator to dry uncovered, overnight.
  6. Heat your smoker to 65 to 85 C (150 to 180 F) using apple and oak wood chips or any mix you prefer.
  7. Place the pork belly slab in the smoker. The bacon is ready once it reaches 65 C (150 F) internal temperature - usually in about 3 hours.
  8. Remove the bacon and allow to cool to room temp. Remove skin, slice to your preference, thick or thin, freeze in portions you commonly use.
Recipe Notes

I will price this when I can get a slab of pork belly in that weight. I will say Low cost for now.

Shortcut: Jalapeños in Escabeche.

Variants: 1. Use honey and brown sugar and omit the jalapenos. 2. Add cracked black pepper to all sides before smoking.

Recipe and photo provided by good friend, Susie Whitman and her recipe is here.
United States.

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

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

Blackened Salmon on Tangerine Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
Blackened Salmon on Apple Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
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This is from a good friend, and is probably the longest recipe name I have listed. Sounds absolutely delicious, salmon, large prawn, black eyed peas, nice salad, what is not to love here. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Blackened Salmon on Apple Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
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Rating: 5
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This is from a good friend, and is probably the longest recipe name I have listed. Sounds absolutely delicious, salmon, large prawn, black eyed peas, nice salad, what is not to love here. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Salad
For the Black Eyed Peas
For the Salmon Fillets & Prawn
Servings: servings
Instructions
For the Salad
  1. Mix together the Salad ingredients, cover and chill in the fridge for 30 minutes to 1 hour.
For the Black Eyed Peas
  1. Cook the peas with the ingredients listed for the Black Eyed Peas.
For the Salmon Fillets & Prawn
  1. Generously rub all sides of the fillets with the rub. Cover and place in the fridge for a 30 minutes.
  2. Lightly coat the prawn, head removed, shell on with the rub, place in the fridge for 30 minutes.
To Prepare
  1. Grill or oven roast the salmon and prawn to just cooked through.
  2. Plate some salad and place a salmon fillet on top, add some black eyed peas on the side and arrange 4 prawn on top, garnish with some fresh chopped basil if desired.
Recipe Notes

I will hold off on the pricing until I get some jumbo prawn, easily high cost per serving but sounds oh so good!

Shortcut: Paul Prudhomme's Blackened Fish Seasoning.

Recipe and photo provided courtesy of good friend, Drew Padilla.
United States.

Slow Cooker Chicken & Rice Soup
Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Rinse the rice and set aside.
  2. Heat the oil in a large non stick pan, when hot, add the onion, carrot, and celery and saute for about 8 minutes or so, until onion is translucent.
  3. Now add the rice, garlic, Italian seasoning, oregano, basil, and salt to the pan, saute for 3 minutes or until the garlic is fragrant.
  4. Pour the contents of the pan into your slow cooker, then add the chicken and broth, stir to mix everything together.
  5. Cover and set to Low setting and let cook for 6 to 8 hours, stirring every 2 hours.
  6. The soup is done when the chicken is cooked through, rice is fluffy and tender, and thickened a bit.
  7. Serve.
Recipe Notes

Chicken will cost about 30 Baht/500 grams. For 4 servings, this is about 23 cents per serving.

Shortcut: Italian Seasoning.

Adapted from an internet recipe.

Baked Coconut Shrimp
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Sriracha Dipping Sauce
For the Shrimp
Servings: servings
Instructions
  1. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  2. Preheat your oven to 200 C, line a baking sheet with parchment paper.
  3. Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  4. Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  5. Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  6. Serve with the dipping sauce.
Recipe Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.

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

Pantry Pasta
Pantry Pasta
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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
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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.