Beurre Blanc Sauce
Beurre Blanc Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Beurre Blanc Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Ingredients
Servings: cup of sauce
Instructions
  1. For the butter, this is 2 sticks for the US people following this. Cut the butter in 1 tablespoon pieces and return to the fridge to keep cold.
  2. In a heavy 2 quart sauce pan, and the wine, vinegar, and shallot and bring to a boil over medium heat and reduce to 2 to 3 tablespoons, about 5 minutes.
  3. Whisk in the cream, salt, and white pepper and bring to a boil and hold that for 1 minute.
  4. Reduce heat to low, and add 2-3 tablespoons of butter and whisk constantly, until the butter is almost melted, then add a few more pieces of butter.
  5. Repeat until all the butter is incorporated into the sauce. Remove the pot from the heat often to let the mixture cool a bit and prevent the cream from breaking.
  6. When all the butter is mixed in, remove from heat and taste, adjust salt and pepper to your liking.
  7. Now pour the sauce through strainer to remove the shallot.
  8. Serve over fish or chicken.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Bacon, Egg & Swiss Salad
Bacon, Egg & Swiss Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Bacon, Egg & Swiss Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.
  2. While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.
  3. On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.
  4. Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.
  5. Serve as a lunch or light dinner.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Poached Salmon Fillets
Poached Salmon Fillets
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Poached Salmon Fillets
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. This the type of salmon fillets I get at Tesco, 140 to 160 grams each. One fillet per serving is ideal.
  2. In a non stick pan that will hold all the fillets, add the water, wine, parsley, dill, shallots, and heat to a simmer on medium heat. While the pan is heating, season the salmon with salt on both sides.
  3. When the liquid is simmering, place the fillets in the pan, skin side down, cover and let steam for 5 to 10 minutes depending on thickness of the fillets or until they flake easily with a fork.
  4. Serve lightly sprinkled with black pepper and lemon slices if desired with rice and a vegetable on the side.
Recipe Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but would be nice for a once in a while meal.

This recipe for Poached Salmon is from Simply Recipes.

Sardine & Olive Sandwich
Sardine & Olive Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Olive Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Drain the oil from the tin and retain, mash the sardines in a small bowl, add the oil from tin as needed for your correct consistency. Mix in the olives and shallot.
  2. Place lettuce leaves on a slice of bread or toast, top with cucumber slices, then top with the sardine mixture.
  3. Serve open faced or with the second slice of bread or toast on top.
Recipe Notes

If using tinned sardines in olive oil, figure about 59 Baht/tin/1 sandwich. This would cost about $1.73 per sandwich, if you make two sandwiches, this would be about 87 Baht per sandwich, reasonable and healthy.

From the Ayam website, original recipe is here.

Crab Mac & Cheese
Crab Mac & Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Crab Mac & Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Cook the pasta in a pot of boiling salted water until just tender, drain well and return to the pot.
  2. While the pasta is cooking, heat a large skillet over medium heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined and golden brown, about 1 minute. Add milk and season with salt and pepper to your liking. Simmer 2 minutes, until sauce is thickened and smooth.
  3. Stir in 1/2 of the white cheddar and mozzarella until melted then remove from heat.
  4. Add the sauce and crab meat to the pot with cooked pasta and stir until completely combined. Pour into a large baking dish, sprinkle with the remaining Cheddar and parsley and bake until bubbly, about 20 minutes.
  5. Serve.
Recipe Notes

I cannot price this until I get a price on 500 grams of lump crab meat. I will say fair cost for now.

Variant: I will play around with this also using imitation crab which would be a cost saver as well.

Adapted from an internet recipe.

Feta Stuffed Meatball Mediterranean Bowl
Feta Stuffed Meatball Mediterranean Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

King Oyster Mushroom Scallops
King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For the Mushrooms
For the Pasta
Servings: servings
Instructions
  1. Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.
For Cooking the Mushrooms
  1. On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  2. Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
For the Pasta
  1. Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  2. Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  3. Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Egg Noodles & Chicken Curry (Khao Soi)
Egg Noodles & Chicken Curry (Khao Soi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Egg Noodles & Chicken Curry (Khao Soi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
Garnishes/toppings of your choice
Servings: servings
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  2. Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Recipe Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.

Shortcut: Fried Shallots.

Adapted from an internet recipe.

Peppercorn Sauce
Peppercorn Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Peppercorn Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Ingredients
Servings: cups or so
Instructions
  1. Pan fry your steaks, then transfer to a plate, drain off the fat from the pan to a bowl and add 1 tablespoon or so of fat back to the pan and all of the peppercorns.
  2. Same pan, add the shallots and garlic and cook for 1-2 minutes to soften them. Pour in the beef stock. In a small bowl, whisk together the corn starch and the heavy cream, then whisk this into the pan and simmer on low heat until lightly thickened. Then whisk in the mustard and pour in any juices from the plate the steaks are on. Serve over steaks.
Recipe Notes

Low cost.

Adapted from an internet recipe as well as inspiration from good friend, Jerry Collins.
United States.

Paprika Chicken Thighs with Spinach and Pasta
Paprika Chicken Thighs with Spinach and Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Servings
4 servings
Servings
4 servings
Paprika Chicken Thighs with Spinach and Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Bring a large pot of water to a boil, add the noodles and cook until tender.
  2. While the pasta is cooking, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, Worcestershire sauce, and Tabasco sauce.
  3. Preheat a large non stick skillet over medium heat. Drizzle the chicken thighs with olive oil and season with salt and pepper. Add to the skillet, you will need to do batches. Cook until browned on the bottom, about 5-7 minutes (cover with a lid). Flip and baste liberally with the paprika paste. Brown the other side, about 5-7 minutes longer (cover with a lid), then flip again and brush with more of the paprika paste (cover with a lid). Make sure the chicken is cooked through, cut one open to check.
  4. In another large non stick skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot and cook for 3 minutes. Add the spinach to wilt (or heat through the thawed spinach). Drain the egg noodles and add to the spinach along with the herbs, if using. Divide among 4 plates and serve with 2 chicken thighs each.
Recipe Notes

For the chicken, you can use chicken thighs bought like that but the cost is 74 Baht/kilo and the thighs are small, or buy quarters at 68 Baht/kilo (larger thighs!) and separate the thighs and use those, give the legs to your family to make a meal or freeze and use for a later dish or a BBQ! I will estimate 90 Baht for the chicken, for 4 servings this is about 67 cents per serving. Over all, very good.

Adapted from an internet recipe.